Bombay-Style Aubergine & Potato Curry

Bombay-Style Aubergine & Potato Curry

Based on 0 ratings
Gary Pollard

Gary Pollard

Community member

"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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