• Aubergine curry recipe

    Recipe for aubergine curry in our easy vegetarian recipes collection.

    aubergine curry

    Recipe ingredients

    • 2 large aubergines, about 1 pound each
    • 3 medium-sized potatoes
    • 3 tablespoons oil
    • 1/2 teaspoon black mustard seeds
    • 1 bunch spring onions, finely chopped
    • 4 ounces button mushrooms, halved
    • 2 garlic cloves, crushed
    • 1 fresh red chili, finely chopped
    • 1/2 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/4 teaspoon ground turmeric
    • 1 teaspoon salt
    • 14 ounces can chopped tomatoes
    • 1 tablespoon chopped fresh coriander
    • Sprigs of fresh coriander, to garnish

    How to make aubergine curry

    • Preheat the oven to 400 degrees F.
    • Brush both of the aubergines and potatoes with 1 tablespoon of the oil and prick with a fork.
    • Bake in the oven for 30 to 35 minutes, until the aubergines are soft.
    • Meanwhile, heat the remaining oil in a saucepan and fry the mustard seeds for 2 minutes, until they being to splutter.
    • Add the spring onions, mushrooms, garlic and chili and fry for 5 minutes.
    • Stir in the chili powder, cumin, coriander, turmeric and salt and fry for 3 to 4 minutes.
    • Add the tomatoes and simmer for 5 minutes.
    • Cut each of the aubergines in half lengthways and scoop out the soft flesh into a bowl.
    • Mash the flesh briefly.
    • Add the mashed aubergine and fresh coriander to the saucepan.
    • cut the potatoes and add potato wedges to saucepan.
    • Bring to the boil and simmer for 5 minutes or until the sauce thickens.
    • Serve garnished with coriander sprigs.
    • Note: If you want to omit some of the oil, wrap the aubergines in foil and bake in the oven for 1 hour.

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