Name: Eggplant and potato curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 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

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.

Serves 8

Prep

15M

Cook

30M

Total

45M

Ingredients

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

Method

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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