Eggplant and Potato Curry

You will also love my Creamy Vegan Chickpea Curry

I love quick curries and this one is no exception! A great vegan meal for when you are hungry and in a hurry. Which is my constant state of being now that I think about it!

And I particularly love Asian style curries with vegetables simmered in coconut milk and spices. For a richer curry use full-fat coconut milk or coconut cream.

You will need a small food processor (mini chopper) in order to make your own curry paste – this probably my most-used kitchen gadget. You could also make the paste in an old fashioned pestle and mortar – though that is more labour intensive!

How to Make Eggplant Potato Curry

↓ For the full ingredients and detailed method, jump to the recipe card.

1. Dry fry the coriander and cumin seeds in a small frying pan. Tip into your mini food processor with the chillies, garlic cloves, ginger, turmeric, sugar and 1 tablespoon of the oil. Blitz to make a paste.
2. Heat the remaining oil in a saucepan and add the mustard seeds. When the start to pop, add the your paste and stir together.
3. Thoroughly wash the curry leaves and pat dry. Add to the pan with the onions and sweat over low heat for 10 minutes.
4. Add the coconut milk and lime juice and bring to the boil. Stir in the vegetables then lower heat to a simmer. Cook for 15 minutes or until the potatoes and eggplant (aubergine) are tender and just starting to fall apart.
5. Serve with rice, extra lime wedges on the side and garnish with fresh coriander leaves.