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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
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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.
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).
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.
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