Potato and Eggplant (Aubergine) Curry

A simple and tasty curry that is easy to customise.


Optional extras


  1. Heat the oven to approximately 200 °C (392 °F).
  2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
  3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
  4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
  5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
  1. Cover and simmer for ~15-20 minutes.
  2. Boil 2 serves of rice
  3. Remove the lid and cook for a further 5 minutes, or until reduced.
  1. Serve with the rice


Indian · Curry · Potato · Fasting