Bombay-Style Aubergine & Potato Curry

Bombay-Style Aubergine & Potato Curry

Based on 0 ratings

"This Bombay curry tastes amazing. You can easily change out any ingredient to make it your own and guarantee it will be just as delicious."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½
eggplant
1
red onions
1 cloves
garlic
ginger
200 g
potatoes
½
chili
½ tsp
fennel seed
½ tsp
ground coriander
¼ tsp
ground cardamom
¼ tsp
ground turmeric
½ tsp
ground cumin
200 ml
Vegetable stock
½
canned crushed tomato
1 tbsp
maple syrup
¼ tsp
pepper
½ tsp
salt
¼
lime juice
cilantro (for garnish)
½ tbsp
sliced almonds (for garnish)
½ tbsp
oil (for frying)

Utensils

nonstick pan

Recipes made to your taste

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  • Step 1/10

    • 1 red onions
    • 1 cloves garlic
    • ginger

    Peel and finely chop the 2 red onions, 2 cloves of garlic, 1/2 thumb-sized piece of ginger.

  • Step 2/10

    • ½ chili

    Finely slice the red chilli (if you don’t like it spicy, take out the seeds and the white membrane).

  • Step 3/10

    • ½ tbsp oil (for frying)
    • nonstick pan

    Put a large wide-bottomed non-stick pan on a high heat and add 1 tbsp of oil.

  • Step 4/10

    Add the onions, garlic, ginger and chilli to the pan, reduce the heat to medium and cook for 3-5 minutes, stirring occasionally.

  • Step 5/10

    • ½ eggplant
    • 200 g potatoes
    • ½ tsp salt

    While the veg is cooking, chop the aubergine and the potatoes into small pieces. Once the onion starts to brown in the pan, add in the aubergine / eggplant and a generous pinch of salt.

  • Step 6/10

    • ½ tsp fennel seed
    • ½ tsp ground coriander
    • ¼ tsp ground cardamom
    • ¼ tsp ground turmeric
    • ½ tsp ground cumin

    Add the fennel seeds, ground coriander, ground cardamom, ground turmeric and ground cumin.

  • Step 7/10

    Stir for 30 seconds or so, allowing the spices to cook up and release their flavours. Add the chopped potatoes and combine well so everything is coated.

  • Step 8/10

    Add some water and pop the lid on the pan (so the potatoes start to steam) and leave to cook for 10 minutes, stirring regularly.

  • Step 9/10

    • 200 ml Vegetable stock
    • ½ canned crushed tomato
    • 1 tbsp maple syrup
    • ¼ tsp pepper

    Whilst that’s cooking, make the sauce. Add 400ml of vegetable stock, 1 can of chopped tomatoes, 2 tbsp of maple syrup and another pinch of salt and pepper. Add these to the pan and bring to a boil, then lower to a simmer for 10 minutes.

  • Step 10/10

    • ¼ lime juice
    • cilantro (for garnish)
    • ½ tbsp sliced almonds (for garnish)

    Season to taste, add juice of half a lime and a sprinkle of coriander and some flaked almonds to serve.

  • Enjoy your meal!

    Bombay-Style Aubergine & Potato Curry

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