I love this dish just by itself or an accompaniment to another curry. I don’t have rice with it because I like it as is. But you can add whatever you like.
Gluten, dairy, egg, meat, nut free
Serves approx. 6
- 1 large eggplant, diced in 3 cm pieces
- 4-5 potatoes, peeled and cut into quarters
- 2 brown onions
- 2 cloves crushed garlic
- 3cm grated fresh ginger or 1 Tbsp.
- 1 Tbsp. mustard seeds
- 6 curry leaves
- 1 tsp. garam masala
- 2 tsp. ground coriander
- 2 tsp. turmeric, fresh or 1 tsp. powder
- 1 Tbsp. good quality curry powder
- 4 tomatoes, diced
- ½ tsp. salt
- Chilli powder optional to taste
- 3 Tbsp. Olive oil
- ½ Cup water
- Steam or boil potatoes until soft. Make sure they aren’t too soft, they still have a bit of firmness to them so they don’t break down when you add them to the curry.
- While the potatoes are cooking, heat a large pan on high heat and add 2 Tbsp. olive oil.
- When the oil is hot, add in the eggplant and a pinch of salt. Cook until soft and remove from the pan onto a clean plate.
- Reduce heat to medium-high. Heat the rest of the olive oil in the pan and add mustard seeds and curry leaves and cook for 20 seconds until the pop and sizzle. Then add in the ret of the dry spices.
- Add onion and cook, stirring for 2 mins. Once the onion is a little soft, mix in garlic and ginger and fresh turmeric if you used it.
- Cook stirring for 1 minute until nice a fragrant.
- Toss in tomatoes, water and salt and b ring to the boil.
- Reduce heat to low and simmer for 5 minutes.
- Add in eggplant and potato and gently stir them through the sauce.
- Allow to simmer for 5 minutes. If the liquid reduces too much, add a little more water.
- Serve it however you like to enjoy your curry. Whether it’s with rice, naan, cauliflower rice or even by itself with some steamed vegetables.
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