A curry may not be on your mind in the summer, but this quick and delicious dish will be great to prepare at the start of the week for the days ahead. It’s substantial enough on it’s own, but you can also add some rice or naan bread if that’s your thing.
Curries always improve after a day or two, so worth making a batch and keeping in the fridge for a quick midweek meal. Potatoes can be a little watery when they’ve been frozen so this one is better enjoyed fresh or simply reheated.
Tip: if your curry turns out too spicy, adding a fat content can help. So some extra coconut milk while you’re cooking it, or some full fat yoghurt drizzled on top at the end can all do the trick to reduce the spiciness.
- 2 large aubergines
- 4 medium potatoes
- 1 tbsp coconut oil
- 1 onion, chopped finely
- 2 garlic cloves, minced
- 4 cm fresh ginger, peeled and chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 tin full fat coconut milk
- 1 stock cube
- 350ml boiling water
- 2 tbsp tomato puree
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Large handful of fresh coriander
- Optional: poppadum, naan bread or rice
- Trim the ends of the aubergines, cut in half lengthways, then cut each half lengthways again. Cut each piece now in 5-6 pieces.
- Peel the potatoes and cut into similar sized pieces.
- During this time, bring the kettle to a boil. Empty the can of coconut milk into a large measuring jug, add the stock cube, then add boiling water up to the 700ml mark. Use a whisk to loosen the coconut milk and dissolve the stock cube. Set aside.
- Heat the oil in a large casserole or similar type of dish for a minute, then fry the onion at medium heat for 4-5 minutes.
- Add garlic and ginger, continue to fry for another 3 minutes, stirring regularly.
- Add all the spices and fry for about 3 minutes. Watch out so they don’t burn!
- Now add the aubergine, potato cubes and the coconut milk & stock mix. Stir and bring to a boil. Reduce the heat, cover and let it simmer for 8 minutes.
- Add the tomato puree, salt, pepper, lemon juice and maple syrup. Stir and let it simmer for another 2 minutes. The potatoes should be cooked now but not falling apart.
- Remove from the heat.
- Serve with fresh coriander on top and some poppadums. The curry is already substantial with the potatoes but of course, you can serve it with rice on the side or some naan bread.