Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Hearty Aubergine & Potato Curry
Our Hearty Aubergine and Potato Curry is a vibrant and comforting dish that brings the robust flavours of Indian cuisine straight to your kitchen. This vegetarian delight combines the creaminess of aubergines with the earthiness of potatoes, all drenched in a richly spiced tomato-based sauce.
It's a testament to the power of simple ingredients to create a dish that's both nourishing and deeply satisfying. Perfect for a family dinner or a special gathering, this curry is designed to warm the heart and soothe the soul.
Method
15m1h
- Heat oil in a large pan. Add mustard seeds and wait till they splutter. Then, add cumin seeds and asafoetida, if using.
- Sauté onions, garlic, and ginger until they turn golden brown. Add diced aubergines and potatoes, tossing them well with the spices.
- Sprinkle in the ground turmeric, coriander, and chilli powder, cooking until the spices release their aroma.
- Pour in the tomato purée and enough water to cover the vegetables. Simmer until the aubergines and potatoes are tender and the curry has thickened.
- Finish with garam masala and adjust the seasoning with salt. Garnish with fresh coriander leaves.
- Serve your Hearty Aubergine and Potato Curry hot, accompanied by fluffy rice or warm naan bread for dipping.
Ingredients
- 2 Onion finely chopped large
- 5ml Garam Masala
- Salt to taste
- 3 Garlic minced cloves
- Coriander for garnish fresh
- 45ml Vegetable Oil
- 1-inch Ginger grated
- 2 Aubergine cut into cubes medium
- Water as needed
Notes
This curry is wonderfully versatile.
Feel free to add peas, spinach, or chickpeas for additional texture and flavour.
The secret to a great curry is in the simmering, so give it time to develop its full flavour.
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