Potato Eggplant Curry
Equipment
- Instant Pot (if choosing a quicker version)
Ingredients
Curry Paste
- 3 Tbsp coriander seeds
- 2 Tbsp cumin seeds
- 1 Tbsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1-3 curry leaves
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- 1 tsp paprika
- 1-2 dried green chilies depending on personal preference
- 1 tsp sea salt
- 1 inch ginger root finely grated
- 4 garlic cloves finely grated
- 1 Tbsp tomato puree
- 4 Tbsp white wine vinegar
- vegetable or sunflower oil to cover the paste for storing
Eggplant Potato Curry
- 1 eggplant
- 4-5 small potatoes
- 3 Tbsp extra virgin olive oil
- 1 small onion
- 3 garlic cloves
- 3 Tbsp curry paste** (**recipe above)
- 2 cups coconut milk
- 2-3 tomatoes
- 1 can chickpeas (optional)
- 1/2 lime juiced
- 1 Tbsp soy sauce
- 5 cups fresh spinach (optional)
- fresh cilantro for serving
Instructions
Curry Paste
- Put the coriander seeds, cumin seeds, mustard seeds, fennel seeds, curry leaves, and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.
- Add the turmeric, cinnamon, paprika and dried green chili to a pestle and mortar.
- Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
- Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.
- Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week.
Potato Eggplant Curry
- Heat the oil in a large saucepan, add the onion, garlic and diced potatoes. Cook covered over a low heat for 5 minutes until the potatoes start to soften.
- Throw in the chopped eggplant and curry paste, then cook covered for a few more minutes.
- Pour the coconut milk and chopped tomatoes into the pot. Stir it up so everything is well combined. Boil and cook for 5 minutes.
- Add the chickpeas to the pot and let simmer on medium heat until fully cooked.
- Add the lime juice and soy sauce, followed by the spinach.
- Stir and cook until the spinach is wilted.
- Serve hot with fresh cilantro leaves, garam masala, and lime wedges.