Potato and Eggplant (Aubergine) Curry

A simple and tasty curry that is easy to customise.

Ingredients

- 1 large eggplant (aubergine)

- 2 medium potatoes

- 3 tbsp olive oil

- 2 onions (finely sliced)

- 2 garlic cloves (crushed)

- 2 tsp [garam masala](garam-masala.html)

- 2 tsp turmeric

- 2 tsp ground coriander

- 400 ml can chopped tomatoes

- 400 ml can coconut milk

- rice

- carrots

- red peppers (capsicums)

- paneer

1. Heat the oven to approximately 200 °C (392 °F).

2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.

3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).

4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.

5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.

- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).

7. Cover and simmer for ~15-20 minutes.

8. Boil 2 serves of rice

9. Remove the lid and cook for a further 5 minutes, or until reduced.

- A nice optional addition at this point is paneer.

10. Serve with the rice

- Luke Chadwick - [website](https://lukechadwick.com)

;tags: indian curry potato fasting

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