Bombay-Style Aubergine & Potato Curry

Step 1/10

• 1 red onions
• 1 cloves garlic
• ginger

Peel and finely chop the 2 red onions, 2 cloves of garlic, 1/2 thumb-sized piece of ginger.

Step 2/10

• ½ chili

Finely slice the red chilli (if you don’t like it spicy, take out the seeds and the white membrane).

Step 3/10

• ½ tbsp oil (for frying)

• nonstick pan

Put a large wide-bottomed non-stick pan on a high heat and add 1 tbsp of oil.

Step 4/10

Add the onions, garlic, ginger and chilli to the pan, reduce the heat to medium and cook for 3-5 minutes, stirring occasionally.

Step 5/10

• ½ eggplant
• 200 g potatoes
• ½ tsp salt

While the veg is cooking, chop the aubergine and the potatoes into small pieces. Once the onion starts to brown in the pan, add in the aubergine / eggplant and a generous pinch of salt.

Step 6/10

• ½ tsp fennel seed
• ½ tsp ground coriander
• ¼ tsp ground cardamom
• ¼ tsp ground turmeric
• ½ tsp ground cumin

Add the fennel seeds, ground coriander, ground cardamom, ground turmeric and ground cumin.

Step 7/10

Stir for 30 seconds or so, allowing the spices to cook up and release their flavours. Add the chopped potatoes and combine well so everything is coated.

Step 8/10

Add some water and pop the lid on the pan (so the potatoes start to steam) and leave to cook for 10 minutes, stirring regularly.

Step 9/10

• 200 ml Vegetable stock
• ½ canned crushed tomato
• 1 tbsp maple syrup
• ¼ tsp pepper

Whilst that’s cooking, make the sauce. Add 400ml of vegetable stock, 1 can of chopped tomatoes, 2 tbsp of maple syrup and another pinch of salt and pepper. Add these to the pan and bring to a boil, then lower to a simmer for 10 minutes.

Step 10/10

• ¼ lime juice
• cilantro (for garnish)
• ½ tbsp sliced almonds (for garnish)

Season to taste, add juice of half a lime and a sprinkle of coriander and some flaked almonds to serve.

Enjoy your meal!