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Aubergine & potato curry

Serves 2

Medium hot

This was from a cookery demonstration by Bhanu’s Spice Kitchen, part of Castle Park Festival August 2012

Vegetarian, vegan, gluten free, dairy free


250g aubergines, chopped into small cubes
250g potatoes, peeled (if necessary) and chopped into small cubes
200g chopped tinned tomatoes
3 tbsp sunflower oil
½ tsp mustard seeds
1 tsp salt
3 cloves garlic, peeled & minced
2cm cube piece ginger, peeled & grated
½ tsp turmeric
1 tsp chilli powder
1 tsp garam masala
optional: a few sprigs of fresh coriander


  1. Heat the oil in a saucepan and add the mustard seeds - they’ll pop.
  2. Add the aubergine, followed by the potato. Stir, lower the heat, and cook for 2-3 mins with the lid on.
  3. Add the salt, ginger, garlic, turmeric, & chilli powder, mix, and cook on a low heat for 5-10mins.
  4. Add the tomatoes and cook for a further 5-10 mins.
  5. Add the garam masala, stir, and cook for a further minute.
  6. Serve with rice or chapatis, garnished with fresh coriander if desired.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Potato & aubergine curry with chapati close up