I love a curry!
I generally tend to stick to coconut based curries but this one is really yummy so worth the change. The aubergine and potato work so well together and combined with the spiced tomato sauce, its just a taste sensation, haha. So anyway, I thought I would share it with you guys!
Recipe makes between 4-6 depending on portion size
You will need:
1 large white onion
4 cloves of garlic
1 thumbsize piece of ginger
1 large potato
a handful of greens (spinach/chard ect.)
2 tins of tomatoes
1 tin of chickpeas
1.5 tbsp of Cumin
1-2 tsp of Chilli (depending how spicy you like it- go wild)
1 tsp of Turmeric
1 tsp of Fennel seeds
1 tbsp Cumin seeds
1 tbsp of Mustard seeds
Salt & pepper to taste
1 chopping board
1 large pans
2 small pan
1 sharp knife
1 colander/ sift
Start by chopping your potato (skin on) and adding to a small pan of water, bring to the boil and cook for around 10 minutes- you want to 'par-boil' them before adding to your curry, cuz no one likes hard tatties.
Peel and dice your onion and add to the large pan with oil- or actually I've switched to frying (boiling) my veg with water- on a medium heat
Peel and grate your garlic and ginger and add to the large pan once the onion has softened
Add your spices into the small pan and dry heat for a minute of so- if you have access to a pestle and mortar grind your spices, if not no worries its not vital!
Chop your aubergine into chunky pieces and add to the pan to cook down
Then add in your spices and coat the aubergine
Drain your potato and add to the pan with the tin tomatoes and drained chickpeas
Mix well and add salt and pepper to your taste
Let the curry cook down for as long as possible as curries just get better with time
(I'd say at least 30 minutes)
5 minutes before serving stir in a handful of greens and coriander (if desired) !
Hope you enjoy