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42 lines
1.3 KiB
Markdown
42 lines
1.3 KiB
Markdown
---
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title: "Potato and Eggplant (Aubergine) Curry"
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date: 2021-03-11
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tags: ['indian', 'curry', 'potato', 'fasting']
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author: luke-chadwick
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---
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A simple and tasty curry that is easy to customise.
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## Ingredients
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- 1 large eggplant (aubergine)
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- 2 medium potatoes
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- 3 tbsp olive oil
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- 2 onions (finely sliced)
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- 2 garlic cloves (crushed)
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- 2 tsp [garam masala](/garam-masala)
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- 2 tsp turmeric
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- 2 tsp ground coriander
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- 400 ml can chopped tomatoes
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- 400 ml can coconut milk
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- rice
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### Optional extras
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- carrots
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- red peppers (capsicums)
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- paneer
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## Directions
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1. Heat the oven to approximately 200 °C (392 °F).
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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.
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3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
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4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
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5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
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- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
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7. Cover and simmer for ~15-20 minutes.
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8. Boil 2 serves of rice
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9. Remove the lid and cook for a further 5 minutes, or until reduced.
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- A nice optional addition at this point is paneer.
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10. Serve with the rice
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