A wonderfully decadent aubergine and potato curry. Smooth roast aubergine baked in a rich coconut sauce. Delicious.

Aubergine in curry is my new favourite thing. The soft texture of the aubergine soaks up the spicy and flavourful sauce. The finished curry boasts a smooth sauce with bombs of veggie flavour.

This curry is super simple to make. It makes use of the trusty casserole dish to cook everything in the oven. So you can leave it too cook whilst you do other kitchen chores.

How to make aubergine and potato curry

Here’s some additional information and content to make cooking this aubergine curry a breeze. Feeling confident and just want the instructions, then jump to the recipe and get started!

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Guided steps

Preheat your oven to 180˚c/350˚f.

Arrange the 2 sliced aubergine on a large baking tray and toss with 2 tablespoons of vegetable oil. Place into the oven and roast for 20 minutes until the aubergine have softened.

Place the 2 diced onion, 8 cloves diced garlic, 1 chopped green chilli and 1 tablespoon of vegetable oil into a food processor or blender. Blitz into a chunky paste.

Heat a large casserole dish over a medium heat and pour in the onion paste. Fry for 5 minutes until the onion is starting to take a little colour.

Tip in 1 tablespoon of garam masala, 1/2 teaspoon of turmeric, 1 teaspoon sugar and 1 teaspoon of salt. Stir the pan to combine the spices with the onion paste. Then take the pan off the heat and reserve until the aubergines have finished roasting.

Once roasted tip the cooked aubergine into the casserole dish. Then add the 400g of cubed potatoes, 1 can of coconut milk and 1 can of chopped tomatoes. Mix the pan contents to combine all the ingredients.

Once thoroughly mixed, place the lid on the casserole dish and place into the oven and cook for 30 minutes or until the potato is soft and sauce rich and thick.

Serve the curry with some freshly prepared rice and steamed greens.

Serving suggestions

I love serving this curry with a good helping of irony greens on the side. The fresh greens cut through the rich and spicy sauce. My favourites to serve with this dish are chard or mature spinach. I’ll fry the greens with a little oil, chopped garlic and cumin powder. Then finish with a squeeze of lime juice. This brings out the rich flavours of the chard and spinach and gives a little citrusy zing to the veggies.

Generally I’ll serve this curry with freshly prepared basmati rice. Rice is something that can quickly turn from a delicious sticky side to a mushy and bland nightmare. Here’s my tips for creating perfect rice every time.

• Wash your rice thoroughly – yes it’s a pain but washing your rice is essential to creating amazing rice. I like to wash and rinse my rice at least three times or until the rice water is barely cloudy. (Your rice water will never go completely clear so don’t worry if you can’t get the water sparklingly see-through). Washing the rice gets rid of excess starch around the rice which prevents the rice clumping up into a big mushy mess after cooking.
• Cover with just enough water – There’s no easier way to create terrible rice than covering with tons of water and boiling into obscurity. Pour enough water over your rice to just cover it by an inch. A handy way to measure this is by using your thumb joint. Stick your thumb into the water and touch the top of the rice. The water level should reside just under your first joint.
• Salt your water – In order to bring out the flavour of the rice add 1/2 a teaspoon of salt to your rice water before cooking. This will ensure your rice is properly seasoned after cooking.
• Your rice doesn’t stop cooking off the hob – Simmer your rice with the lid on until all the water has been absorbed by the rice. Once completely absorbed take your rice off the heat and leave to rest for at least 5 minutes. Your rice will continue to cook and soften as it sits. This is what most people fail to realise when cooking rice. They tend to cook the rice till desired texture on the hob and then drain and let sit until the rest of the meal is prepared. This inevitably leads to the rice overcooking and turning into mush. So remember – once you take the rice off the hob it should have a decent amount of bite still left, don’t worry it will soften into the perfect texture.

Roast Aubergine And Potato Curry

A wonderfully decadent aubergine curry. Smooth roast aubergine baked in a rich coconut sauce. Delicious.

4.92 from 12 votes

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4

Course Curry, Main Course

This meal is around 78% less polluting than the average UK meal.

Eating this recipe will save around 2.29 KG CO2e per person.

That’s equivalent to the emissions produced driving 18.91 KM in a modern car.

How do I calculate this?

Ingredients

• 2 Medium Aubergine (sliced into rounds)
• 400 g Potatoes (peeled and diced into 1/2cm cubes)
• 2 Medium Onions (peeled and loosely diced)
• 8 Cloves Garlic (peeled and loosely diced)
• 30 g Ginger (peeled and loosely chopped)
• 1 Green Chilli (peeled and loosely chopped)
• 1 Tablespoon Garam Masala
• 1/2 Teaspoon Turmeric
• 1 Teaspoon Sugar
• 1 Teaspoon Salt
• 1 (400ml) Can Coconut Milk
• 1 (400ml) Can Chopped Tomatoes
• 3 Tablespoons Vegetable Oil

Instructions

• Preheat your oven to 180˚c/350˚f.
• Arrange the 2 sliced aubergine on a large baking tray and toss with 2 tablespoons of vegetable oil. Place into the oven and roast for 20 minutes until the aubergine have softened.
• Place the 2 diced onion, 8 cloves diced garlic, 30g chopped ginger, 1 chopped green chilli and 1 tablespoon of vegetable oil into a food processor or blender. Blitz into a chunky paste.
• Heat a large casserole dish over a medium heat and pour in the onion paste. Fry for 5 minutes until the onion is starting to take a little colour.
• Tip in 1 tablespoon of garam masala, 1/2 teaspoon of turmeric, 1 teaspoon sugar and 1 teaspoon of salt. Stir the pan to combine the spices with the onion paste. Then take the pan off the heat and reserve until the aubergines have finished roasting.
• Once roasted tip the cooked aubergine into the casserole dish. Then add the 400g of cubed potatoes, 1 can of coconut milk and 1 can of chopped tomatoes. Mix the pan contents to combine all the ingredients.
• Once thoroughly mixed, place the lid on the casserole dish and place into the oven and cook for 30 minutes or until the potato is soft and sauce rich and thick.
• Serve the curry with some freshly prepared rice and steamed greens.

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