If there’s a cuisine that inspires me the most when it comes to cooking with spices it’s Indian Cuisine. Turmeric, Cumin, Chili the list goes on, but if there’s one thing that Indian cuisine is always punching is flavor. This eggplant and potato curry does just that punches with flavor and packs a good kick with heat.
If your looking to spice up your weekly dinner or hey even your lunch, cook up this eggplant and potato curry, it’ll be boss mate. Its a blend of all my favorite spices in a delicious curry, it also real easy to make. Instead of reaching out to grab that sauce in a jar slap that hand and reach for spice rack instead.
How to sauce…
The sauce for the curry is super easy to make, it’s all about the spices! The spies I use are usually ones I always have lying around, if you don’t have them get em they are my go-to for heaps of dishes. You need:
- Paprika powder
- Garam masala powder
- Mustard powder
- Cinnamon powder
- Coriander powder
- Cumin powder
You’re going to want to add two tablespoons of each, I use fresh ginger, turmeric, and chili however if you don’t have fresh you can just use dat ground stuff.
To kick off all you need to do it fry some onion and garlic in a pan with da fresh stuff if you’re using it, chuck in those spices add in the tinned tomatoes and the stock and let that baby simmer. Like that shit easy mate.
Once it’s simmered for 15 minutes, blitz it with a hand blitzer or in whatever blitzer you have. I recommend as this will make it a smoother sauce. If you don’t have on no sweat just leave it, it will still taste banging.
How to curry…
Once the sauce is done, to finish the curry it’s as easy as frying chips mate! unless your me and finds frying things extra hard because without fail I will bur myself with oil, I’m a cluts man – did you need to know that probably not but whatevs.
To finish it off add in the cooked potato and eggplant, let simmer for a further 15 minutes. Stir in the greens and boom you’re done.
Serve with your favourite rice, maybe some naan bread or roti maybe some poppadoms, make it a feast. Definitely pair it with a beersie maybe a pale ale or a larger, a delicious red wine would also wash it down nicely.
This curry will take about an hour all up to make but it’s totally worth it. In between the simmering have a wee boogie maybe a post dinner wine to de-stress after a hectic day.
Spice up your life, give it a whirl and keep on cooking good looking.
Love Char x
Potato and Eggplant Curry
- 1 large pot
- nutri bullet/blender
- 1 onion
- 6 garlic cloves
- 4 xhilies
- 1 Thumb size piece of ginger
- 1 Thumb size piece of turmeric
- 2 cups chopped potatoes
- 1 medium-size eggplant
- 2 cups of spinach
- 1/2 cup chopped of parsley
- 1 cup of veggie stock
- 400 g tin of chopped tomatoes
- 400 g tin of coconut cream
- 1/4 cup of butter or vegan butter
- 2 tbsp Paprika powder
- 2 tbsp Garam masala powder
- 2 tbsp Mustard powder
- 2 tbsp Cinnamon powder
- 2 tbsp Coriander powder
- 2 tbsp Cumin powder
- Bring a saucepan of water to the boil with some salt and boil the potatoes for 10 minutes or until just tender. once cooked set aside.
- Whilst the potatoes are cooking, dice the onions, garlic, chilies, ginger, and turmeric, place in a pan with some oil and sautee for 5 minutes on medium heat until everything starts to fragrant.
- Add in the spices and combine with the garlic mixture in the pan cook for a further 5 minutes.
- Add in the 1 cup of veggie stock, the tin tomatoes cover with a lid and let simmer for 15 minutes.
- Take the sauce off the heat and blend with a hand blitzer or in a heatproof blender.
- Once blended put the sauce back on to medium heat and add in the cooked potatoes, chopped eggplant, coconut cream, and butter let cook for a further 15 minutes.
- Stir in the spinach and the chopped parsley and let simmer for a further 5 minutes until the spinach as whittled.
- Serve with rice, Nanna bread, or whatever takes your fancy.
- Goes delightfully well with a beer or a glass of red wine hunni bee.
- If you have a microwave you can cook the potatoes in there for 5 minutes to soften.
- if you have the time you can let this simmer for an hour or two and the curry will pack a bigger punch.
- If you don’t have a blender or hand blender then you can skip the blending though I highly recommend that you do the sauce will be heaps more flavorsome.
- To make vegan use vegan butter instead of normal butter.