Aubergine and potato curry. A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. Squeeze in lemon juice and bury the rind in the middle of the mix (this gives the curry a slightly bitter flavour). Add more water as needed to keep mix just covered.
Aubergine and Sweet Potato Curry Recipe.
Any leftover aubergine sweet potato curry curry can be kept in the fridge and reheated the next day.
Whether you want a veggie side dish or an alternative to a meat curry, give this tasty aubergine recipe a go next time you have a curry night.
You can cook Aubergine and potato curry using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Aubergine and potato curry
- Prepare of Mixed spices like star anise and garam masala.
- You need of Potatoes.
- You need of Beef or chicken.
- You need of Coconut milk.
- Prepare of Peppers.
- It's of Chillies.
- It's of Aubergine.
With meaty aubergine and waxy potatoes combined with a whole host of spices, this dish has a wonderful texture and powerful kick. Rinse and pat aubergine cubes with kitchen roll. Heat oil in a saucepan over low heat; add onion and fry until softened. Stir in potatoes, aubergines and chopped chilli pepper; season with curry powder, turmeric, ginger and mustard.
Aubergine and potato curry step by step
- Find the spices combo that you like. Warm them in a dry pan to release oils..
- Aubergine in the oven. When done scrape out the innards and semi pulse in a liquidiser. Other veg like peppers can also be added. Boil the potatoes. Gently cook the beef..
- Add water if needed. Combine, Add chillies, Add coconut milk. Leave to cook on a low heat to bind the flavours..
Stir in cream and serve hot. Heat the oil in a large pan. Transfer the curry to the slow cooker. Add spices, tomatoes, sugar and salt. Heat the oil in a large pan over medium heat.