/images.kitchenstories.io/communityImages/3bea7e5de97631932054d74cf2a26e85_d80fa6ab-78a3-4da7-a9d8-24accb7dc082.jpg)
Bombay-Style Aubergine & Potato Curry
Ingredients
Utensils
nonstick pan
Step 1/10
- 2 red onions
- 2 cloves garlic
- ginger
Peel and finely chop the 2 red onions, 2 cloves of garlic, 1/2 thumb-sized piece of ginger.
Step 2/10
- 1 chili
Finely slice the red chilli (if you don’t like it spicy, take out the seeds and the white membrane).
Step 3/10
- 1 tbsp oil (for frying)
- nonstick pan
Put a large wide-bottomed non-stick pan on a high heat and add 1 tbsp of oil.
Step 4/10
Add the onions, garlic, ginger and chilli to the pan, reduce the heat to medium and cook for 3-5 minutes, stirring occasionally.
Step 5/10
- 1 eggplant
- 400 g potatoes
- 1 tsp salt
While the veg is cooking, chop the aubergine and the potatoes into small pieces. Once the onion starts to brown in the pan, add in the aubergine / eggplant and a generous pinch of salt.
Step 6/10
- 1 tsp fennel seed
- 1 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp ground turmeric
- 1 tsp ground cumin
Add the fennel seeds, ground coriander, ground cardamom, ground turmeric and ground cumin.
Step 7/10
Stir for 30 seconds or so, allowing the spices to cook up and release their flavours. Add the chopped potatoes and combine well so everything is coated.
Step 8/10
Add some water and pop the lid on the pan (so the potatoes start to steam) and leave to cook for 10 minutes, stirring regularly.
Step 9/10
- 400 ml Vegetable stock
- 1 canned crushed tomato
- 2 tbsp maple syrup
- ½ tsp pepper
Whilst that’s cooking, make the sauce. Add 400ml of vegetable stock, 1 can of chopped tomatoes, 2 tbsp of maple syrup and another pinch of salt and pepper. Add these to the pan and bring to a boil, then lower to a simmer for 10 minutes.
Step 10/10
- ½ lime juice
- cilantro (for garnish)
- 1 tbsp sliced almonds (for garnish)
Season to taste, add juice of half a lime and a sprinkle of coriander and some flaked almonds to serve.
Enjoy your meal!