Potato and Eggplant (Aubergine) Curry

A simple and tasty curry that is easy to customise.

Ingredients

1 large eggplant (aubergine)

2 medium potatoes

3 tbsp olive oil

2 onions (finely sliced)

2 garlic cloves (crushed)

2 tsp garam masala

2 tsp turmeric

2 tsp ground coriander

400 ml can chopped tomatoes

400 ml can coconut milk

rice

Optional extras

carrots

red peppers (capsicums)

paneer

Directions

1. Heat the oven to approximately 200 °C (392 °F).

2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a

layer of oil and bake for 20 minutes.

3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).

4. Add the garlic, garam masala, turmeric and ground coriander and allow to

release aroma for a minute or two.

5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of

potato.

It is possible to add additional vegetables at this step. I have on occasion

added carrots and red peppers (capsicums).

7. Cover and simmer for ~15-20 minutes.

8. Boil 2 serves of rice

9. Remove the lid and cook for a further 5 minutes, or until reduced.

A nice optional addition at this point is paneer.

10. Serve with the rice