Eggplant and potato curry

Like most curries, the flavour in this recipe will improve over time. Reheat the next day until piping hot.

Eggplant and potato curry


Serves 4

Spice mixture:
3 green chillies, deseeded and chopped
2 Tbsp crushed fresh ginger
1 red chilli, deseeded and chopped
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cumin

8 baby boiling potatoes, halved
1 large eggplant, diced
2 Tbsp canola oil
1 red chilli, deseeded and chopped
1 tsp cumin seeds
6 tomatoes, skinned and chopped
2 cups water
¼ cup finely chopped spinach
fresh coriander, finely chopped, for garnish


Mix all spice mixture ingredients together and rub over potatoes and eggplant.
Heat oil in a heavy-based frying pan, add chilli, cumin seeds and cook for 1-2 minutes.
Add eggplant and potatoes and cook for 8-10 minutes.
Add tomatoes and water and cook for a further 2 minutes.
Stir through the spinach and serve garnished with coriander.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 906kj
Protein 5.2g
Total fat 8.2g
- saturated fat 0.6g
Carbohydrates 26.9g
- sugars 9.7g
Fibre 6.9g
Sodium 4mg

Click the vegetable name below to learn more about it: