Aubergine & potato curry

Ingredients

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

Directions

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 :)