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  • Writer's pictureRomyL

Punchy Aubergine and Potato Curry

Updated: May 26, 2020

Feeds 3 - 4


I have made this curry so many times since I first trialled it! I have an obsession with all things potato. My least favourite form of potato is actually a crisp (and I still love crisps). Which is why I'm a sucker for them in curries. I get so excited when I find potato in my Katsu curry from Wasabi because they never put enough in!

Enough about potatoes.

I think I like potatoes because I sometimes resemble one. Like attracts like and all that.

And with that! Please enjoy the recipe (I took a break from studying and that's probably why i'm on about potatoes, my brain has gone to mush - also a great form of potato).


  • You could add some shredded chicken to this recipe if you're missing that #protein

  • The curry is quite a thick one - if you want it to be more of a saucy one i'd recommend more cherry tomatoes or chopped tomatoes

  • I suggest most of these in the ingredients list below however I shall reiterate for those who didn't hear me. Cucumber raita, naan bread, coriander, and lime are all a blessing on top of a curry. If you can, chuck them all on. I beg of you.



For Grilled Aubergine Mixture

  • 600g of aubergine, sliced into 1-inch thick circles

  • 5 tablespoons of olive oil

  • 2 teaspoons of garam masala

  • 2 teaspoons of cumin

  • 2 teaspoons of salt

  • 1 teaspoon of pepper

  • 1 teaspoon of mustard seeds

For Curry

  • 500g of just cooked potatoes (they will cook a little bit more in the curry), chopped into medium-small cubes

  • Aubergine mixture

  • 2 tablespoons of olive oil

  • 3 curry leaves

  • 1 teaspoon of mustard seeds

  • 4 shallots, sliced

  • 4 garlic cloves, crushed

  • Thumb-sized piece of ginger, grated

  • 2 chillies, de-seeded and diced

  • 2 teaspoons of garam masala

  • 2 teaspoons of cumin

  • 2 teaspoons of salt

  • 1 teaspoon of pepper

  • 1.5 cups of fresh cherry tomatoes

  • 1 tablespoon of sugar

  • 400 grams of crushed tomatoes

  • Brown rice (for serving)

  • Flatbreads (for serving)

  • 1 lime (for serving)

  • Handful of coriander leaves (for serving)


Aubergine Mixture

  1. Mix together 4 tablespoons of olive oil and all of the spices together. Rub this mixture all over the aubergine circles so that they are well coated.

  2. Drizzle 1 tablespoon of olive oil on a grill pan on a medium heat.

  3. Grill the aubergine slices on each side for about 3 minutes each or until slightly charred and soft.

  4. Set the aubergine aside and cover with plastic wrap to allow them to sweat.


  1. Add the olive oil to a deep pot on a medium heat. Throw in the mustard seeds and curry leaves. When the mustard seeds start to pop (about 1 minute) add in the shallots and sauté for 2-3 minutes until softened.

  2. Add your garlic, ginger, and chilli and sauté for another minute. Add in your spices to toast them for 2 minutes. Continually stir the mixture.

  3. Add in your cherry tomatoes and sprinkle over the sugar. Wait for them to start to soften - about 4 minutes.

  4. Throw in your crushed tomatoes, aubergine mixture, and potatoes. Simmer the curry for around 15 - 20 minutes - until the aubergines are really soft and broken down.

  5. Serve alongside my cheat garlic and herb naan (link below)*, some brown rice, coriander, a squeeze of lime, and ENJOYYYY!

Stay Salty,

Romy xx


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