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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Potato and aubergine curry. Leftovers taste wonderful. Ingredients:
1 large aubergine, cut into bite size pieces with the skin on |
1 large potato, cut into bite size pieces |
1/2 an onion, finely chopped |
2 inches grated gingerroot |
2 garlic cloves, sliced |
2 teaspoons curry powder |
1 teaspoon cumin powder |
1 teaspoon chili powder |
1 teaspoon turmeric |
5 tablespoons chopped coriander leaves |
1 cup vegetable oil |
Directions:
1. Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked.
2. Fry the finely chopped onion until translucent in the veg oil.
3. Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes.
4. Chop the aubergine and add to the pan (wait until the last moment before chopping the aubergine to prevent it turning black).
5. Simmer on a medium heat for 20-30 minutes until the aubergine is soft, 5 minutes before the end add the cooked potatoes, mix well and leave to simmer.
6. When finished drain as much oil as you can and serve immediately topped with the coriander!
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