I’ll be honest, I’m not the biggest fan of aubergines. I associate them with a unappealing mushy texture and bitter flavour. However, this summer I’ve been pushing myself to rediscover ingredients that I have thought for a long time that I don’t like. I’ve opened up to asparagus, broccoli and this recipe has definitely helped me appreciate an aubergine a lot more. I still can’t say I love them, but I know that cooked in the right way and paired with the right ingredients, they can be fantastic. So this recipe isn’t just for those of you who love a veggie curry anyway, it’s also for any others around here who don’t really like aubergines. I promise you, this curry might just change your mind about them. Take this from someone who has actively avoided aubergines for a fair few years.
Potato and aubergine curry
Serves 4 | Prep 20 minutes | Cook 40 minutes | Vegan, Gluten-free | Easy
Tip: If you want to save a little time, you can use 3 tbsp ready made Tikka curry paste instead of making your own.
For the Tikka Curry Paste (makes roughly 3 tbsp):
- 4 cloves of garlic, peeled;
- 4cm piece of ginger, peeled;
- 2 red chillies (deseeded if you prefer less spice);
- 1 tsp ground cumin;
- 2 tsp ground coriander;
- 1 tsp paprika.
For the curry:
- 1 tbsp vegetable oil;
- 1 red onion, sliced;
- 2 garlic cloves, crushed;
- 10 curry leaves;
- 400g can chopped tomatoes;
- 500 ml vegetable stock;
- 500g new potatoes, sliced into thick disks (no need to peel);
- 1 aubergine, cut into 2 cm dice;
- 400g can coconut milk;
- Chopped coriander (to serve).
First, make the curry paste. Put all the ingredients into a blender and mix on a medium speed until you have a paste. Set aside.
Heat the vegetable oil in a large pan or casserole dish. Fry the onion, garlic and curry leaves for 10 minutes on low heat, until the onion has softened. Stir in the curry paste and cook for 2 more minutes. Add the chopped tomatoes, stock, potatoes and aubergine. Bring to a simmer, add a little seasoning, then cover and cook for 30 minutes, removing the lid for the final 10 minutes. Finally, stir in the coconut milk and bring to the boil. Season.
Serve the curry scattered with coriander and with rice or naan bread.
Original recipe for the Potato and Aubergine Curry is from BBC Good Food magazine, issue June 2012, not available online.
Original recipe for the curry paste from Kenwood World, available here.