Potato and Eggplant (Aubergine) Curry
Luke Chadwick
A simple and tasty curry that is easy to customise, featuring potatoes and eggplant in a flavorful sauce.
1 large eggplant (aubergine)
2 medium potatoes
3 tbsp olive oil
2 onions (finely sliced)
2 garlic cloves (crushed)
2 tsp garam masala
2 tsp turmeric
2 tsp ground coriander
400 ml can chopped tomatoes
400 ml can coconut milk
rice
Optional extras: carrots
Optional extras: red peppers (capsicums)
Optional extras: paneer
Heat the oven to approximately 200°C (392°F).
Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
Cover and simmer for ~15-20 minutes.
Boil 2 serves of rice
Remove the lid and cook for a further 5 minutes, or until reduced.
Serve with the rice