Potato and aubergine curry
Prep:
20 mins
Cook:
40 mins
This vegetarian curry is deliciously warming even the most ardent meat eaters will be clamouring for more.
1 level tsp chilli powder
1 tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
1 heaped tsp salt
1 tbsp tomato pureé
3 tbsp oil
1 large aubergine
1 tsp cumin seeds
2cm fresh root ginger
1 fresh green chilli-optional
1 clove garlic
1/2 can chopped tomatoes
1 tbsp vegetarian worcestershire sauce
4 medium potatoes, peeled and cooked
Fresh coriander leaves
Chop the cooked potatoes into chunks. Mix 1 tbsp of the oil with the tomato purée, salt and spices (except the whole cumin) in a bowl.
Dice the aubergine and mix thoroughly with the aubergine in a bowl. Leave aside. Peel and grate ginger. Heat remaining opil and add the cumin seeds. Fry until they toast a little. Add aubergine and grated ginger, reduce heat and cover allowing to cook for 8 minutes, stirring occasionally.
Finely chop the chilli, crush garlic and add with the potatoes, tomatoes and the worcestershire sauce to the pan. Add 4 tablespoons of water and stir very gently. Cover and cook gently for 20 minutes. Garnish with coriander leaves and serve with basmati rice and naan bread.
Serves
3-4
Preparation Time
20 minutes
Cooking Time
40 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Easy, Family Dinners, One Pot, Curry, Vegetarian
Cuisine
Indian
Special Info
Gluten free, Vegetarian
Level of Difficulty
Easy
Be careful to use a vegetarian friendly brand of worcestershire sauce.
