Potato and Eggplant (Aubergine) Curry

A simple and tasty curry that is easy to customise.

Ingredients

• 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
• red peppers (capsicums)
• paneer

Directions

1. Heat the oven to approximately 200 °C (392 °F).
2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
6. It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
7. Cover and simmer for ~15-20 minutes.
8. Boil 2 serves of rice
9. Remove the lid and cook for a further 5 minutes, or until reduced.
10. A nice optional addition at this point is paneer.
11. Serve with the rice

Contribution

• Luke Chadwick - website

Recipe tags: indian, curry, potato, fasting