Eggplant and potato curry

This wholesome and fragrant vegetable curry can be dished up anytime as a family dinner side, when entertaining guests or as meal in its own right.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


Eggplant and potato curry
  • 1/2 cup (125ml) olive oil
  • 9 baby eggplants, sliced thickly
  • 2 medium (400g) potatoes, chopped coarsely
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon brown or black mustard seeds
  • 1 large (200g) brown onion, chopped
  • 2 cloves garlic, crushed
  • 2 piece (10g) fresh ginger, grated finely
  • 2 long green chillies, sliced thinly
  • 2 tablespoon medium curry paste
  • 400 gram can diced tomatoes
  • 1 cup (250ml) water
  • 1 bunch english spinach, trimmed, chopped coarsely
  • 1 teaspoon palm sugar or brown sugar salt


Eggplant and potato curry
  • 1
    Heat the oil in a large pan or wok; cook eggplant and potato, separately, in batches until browned. Drain on absorbent paper.
  • 2
    Add cumin and mustard seeds to pan; cook, stirring, until fragrant.
  • 3
    Add the onion, garlic and ginger; cook, stirring, until onion is soft. Add chilli and paste; cook, stirring, until fragrant.
  • 4
    Return the potato to pan with undrained tomatoes and water; simmer, uncovered, until potato is tender. Return the eggplant to pan with spinach and sugar; simmer, uncovered, until spinach is wilted.
  • 5
    Season to taste with salt before serving.

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