Creamy aubergine curry with sag aloo


First published in 2015
Share recipe

Dishes filled with exotic spices can at least make you feel like you are in a warmer country, even if you are peering out of your window at a wet and grey day. I was a vegetarian for nearly ten years and although I never really missed the taste of meat, I did miss the texture, which is why I ate a lot of aubergine. Of course it doesn’t have the exact texture of meat, but it is the closest you will come to it whilst eating vegetables and an added bonus is that aubergine absorbs the flavours of the herbs and spices really well, making it the perfect ingredient for a curry.

Chances are, if you are ordering a curry or sitting down to a meal at an Indian restaurant, then you may have chosen a meat-based dish (unless you are vegetarian of course). Try making a veggie friendly curry, as many traditional Indian dishes are vegetarian, because many Indians are vegetarian. You will not miss the taste of meat, because of all the other wonderful flavours that are going on. You can make it as hot or as mild as you like, which is why I really like using coconut milk in curries, as it cools it down for those that don’t like the heat, but for those that do, they can add an extra kick of chilli once it is all served up.

Creamy Aubergine Curry with Sag Aloo
Aubergine curry
Sag aloo




Creamy aubergine curry

Sag aloo

First start by making the paste for the curry. Add the garlic, ginger, chilli, lemongrass, lime and coriander to a pestle and mortar and crush into a paste
Add the aubergine cubes to a hot pan with some oil and cook for 5 minutes. Remove the aubergine from the pan, add a little more oil to the pan and put in the onions and cook for 3 minutes until browned
Put the aubergine back in the pan with the onions and add the curry paste and cook for 2 minutes. Add the coconut milk and simmer for 10 minutes until reduced slightly
Meanwhile, for the sag aloo, parboil the potato cubes in a pan of boiling water for 5 minutes and then drain
Heat some oil in a pan and cook the onion, garlic and ginger for 2 minutes and then add the potatoes, garam masala, tumeric and coriander and cook for a further 3 minutes
Add the spinach and cook for a further minute, then serve with the aubergine curry, garnished with fresh slices of chilli and coriander leaves, if liked
First published in 2015
Share recipe