RomyL
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).

PRO TIPS
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.
Recipe
Ingredients
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)
Method
Aubergine Mixture
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.
Drizzle 1 tablespoon of olive oil on a grill pan on a medium heat.
Grill the aubergine slices on each side for about 3 minutes each or until slightly charred and soft.
Set the aubergine aside and cover with plastic wrap to allow them to sweat.
Curry
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.
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.
Add in your cherry tomatoes and sprinkle over the sugar. Wait for them to start to soften - about 4 minutes.
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.
Serve alongside my cheat garlic and herb naan (link below)*, some brown rice, coriander, a squeeze of lime, and ENJOYYYY!
Stay Salty,
Romy xx
*https://www.feedhersalt.com/post/cheat-garlic-and-herb-naan