SocrabitesSocrabites › The cookbook › Vegetable, bean & tofu dishes
Dinner · Indian · Weeknight
Potato and Eggplant (Aubergine) Curry
A simple and tasty curry that is easy to customise.
- 25 min hands-on
- 40 min total
- Serves 4
- about $4–7 a serving
- Vegetarian
- oven
- large pot
- sheet pan
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1 largeeggplant (aubergine)
- 2 mediumpotatoes
- 3 tbspolive oil
- 2onions (finely sliced)
- 2garlic cloves (crushed)
- 2 tspgaram masala
- 2 tspturmeric
- 2 tspground coriander
- 400 mlcan chopped tomatoes
- 400 mlcan coconut milkcheck the label: may contain tree nuts
- rice
- carrots
- red peppers (capsicums)
- paneer
Method one step at a time, with timers in the app
- Heat the oven to approximately 200 °C (392 °F).
- Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.⏱ 20 min
- Cook the sliced onions with oil until soft on medium (about 5-6 minutes).⏱ 5 min
- Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
- Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
- Cover and simmer for ~15-20 minutes.⏱ 15 min
- Boil 2 serves of rice
- Remove the lid and cook for a further 5 minutes, or until reduced.⏱ 5 min
- Serve with the rice
Allergens, with the fine print read
- ⚠Contains dairy.
- ?Check the label: can coconut milk may contain tree nuts, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by luke-chadwick, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.