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