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Aubergine and potato curry recipe

Aubergine and potato curry recipe

49 ratings

Plump, shiny seasonal aubergine and potatoes come together in this simple curry, also known as aloo baingan. Made in one pot and singing with fresh citrus and herby flavours, this curry has the makings for a wallet-friendly family favourite. See method

  • Serves 6
  • 15 mins to prepare and 45 mins to cook
  • 241 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 5 tbsp vegetable oil
  • 3 aubergines (about 600g), cut into thick (2-3cm) wedges
  • 1 onion, finely chopped
  • 1 tsp cumin seeds
  • 8 garlic cloves, finely grated
  • 2 green chillies (deseeded, if you like), finely chopped
  • 30g fresh ginger, finely grated
  • 1 tsp mild chilli powder
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 600g baking potatoes, peeled and cut into 2cm chunks
  • 400g tin chopped tomatoes
  • 1 lemon, ½ juiced, the rest cut into wedges to serve
  • 1 tsp garam masala
  • 15g fresh coriander, stalks finely chopped, leaves roughly chopped
  • rice or naan and natural yogurt, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1005kj
    241kcal
    12%
  • Fat

    14g 20%
  • Saturates

    2g 9%
  • Sugars

    7g 8%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 25.7g Protein 4.8g Fibre 5.4g

Method

  1. Heat 4 tbsp oil in a large, wide saucepan over a high heat. Add the aubergine and cook for 10-12 mins, stirring often, until softened and well-browned (don’t worry if it catches a little). Set aside in a bowl.

  2. Heat the remaining 1 tbsp oil over a medium heat and add the onion and cumin seeds; cook for 4-5 mins until softening and golden. Add the garlic, chilli and ginger, fry for 2 mins more, then stir in the chilli powder, ground coriander and turmeric. Cook for 1 min, then stir in the potato chunks, followed by the tinned tomatoes and a tin of water (400ml).

  3. Return the aubergine to the pan, cover and bring to a brisk simmer over a medium heat for 15 mins, stirring occasionally (take care not to break up the aubergines too much). Uncover and cook for another 15-20 mins until thickened and the potatoes are tender. Add a splash of water if it’s too thick. Stir through the lemon juice, garam masala and chopped coriander. Season to taste and serve with the lemon wedges, with rice or naan and yogurt alongside, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Aubergine recipes

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