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content/potato-and-eggplant-curry.md

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+---
+title: "Potato and Eggplant (Aubergine) Curry"
+date: 2021-03-11
+tags: ['indian', 'curry', 'potato', 'fasting']
+---
+
+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](garam-masala.html)
+- 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.
+  - 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.
+  - A nice optional addition at this point is paneer.
+10. Serve with the rice
+
+## Contribution
+
+- Luke Chadwick - [website](https://lukechadwick.com)