Practical Way to Make Recipe Aubergine and potato curry for Breakfast Menu

Ingredients for Aubergine and potato curry

1. 2 large aubergines cut into cubes (approx 3 cm)
2. 400 g potatoes peeled and chopped into cubes (approx 1.5-2cms)
3. 1 onion finely chopped
4. 6 cloves garlic finely chopped or grated
5. 30 g ginger grated
6. 2 red chilies finely chopped (adapt to your heat preference – used small firey ones)
7. 1 tsp cumin seeds
8. 1/2 tsp hot chilli powder / 1 tsp mild
9. 1 tsp ground coriander
10. 1 tsp turmeric
11. 1/2 tsp garam marsala
12. 500 g fresh tomatoes chopped or 1 400g can of tinned tomatoes
13. 400 ml water
14. 1 tbsp tomato purée
15. Handful fresh coriander to serve
16. Oil to cook
17. Seasoning

Cooking Instructions for making Aubergine and potato curry

1

Heat 2-3 tbsp oil in a frying pan over a medium heat. Add the aubergine and fry for 10 minutes turning occasionally until soft and brown on the outside. At the same time, in a separate pot or pan with a lid, heat 1 tbsp oil over a medium low heat and fry the onion until soft. Add the cumin seeds after about 5 minutes.

2

Next add the garlic, ginger and chilli to the onion and fry for 2 minutes, before adding the remaining spices and potatoes. Coat the potatoes in the spice mix.

3

Then add the chopped tomatoes and give everything a good stir. Finally add the water, aubergine, tomato purée and seasoning and simmer covered over a low heat for 15 minutes. Then remove the lid and simmer for another 20 minutes until the sauce thickens and the potatoes are soft. Finish by adding a large handful of chopped coriander and season to taste.

4

Serve with whatever you like. I opted for basmati rice and steamed green veg.