Potato, aubergine and pea curry

Curry is the perfect comforting meal to make especially as we’re getting into the autumn/ winter season. It is one of my favourites to prepare and I’ll often experiment with combinations, chopping and changing the spices and the vegetables to fit what I feel like eating.

This potato, aubergine and pea curry has it’s origins in aloo gobi (potato and pea curry), I added aubergine and other vegetables to make the most of what I had in the house. Despite what might seem like a long list of ingredients, it is easy to make.

The result is a hearty vegetarian dish with a lovely nuttiness from the cashews. If you wanted to make the curry vegan, you can leave out the yoghurt. Also, you could make it a one pot curry (for less washing up) and use chickpeas instead of potatoes, if you preferred.

Potato, aubergine and pea curry

Ingredients (generously for 2)

1 tablespoon vegetable oil
4 new potatoes, cut into 1 cm chunks
1 teaspoon garam masala
½ teaspoon turmeric
½ fresh chilli finely sliced

1 onion, finely sliced
1 small aubergine, cut into 1 cm chunks
½ green pepper, roughly chopped
6 curry leaves
1 teaspoon ground coriander
1 teaspoon cumin
1 clove garlic, finely sliced
1 400ml tin of tomatoes
1 tablespoon greek yoghurt
25g frozen peas
A handful of spinach
20g cashews

Fresh coriander for serving.

Method

Par-boil the potatoes in salted water, drain.

Heat ½ tablespoon of oil in a saucepan, add the onions, aubergine and peppers. Cook for 5 minutes until softened. Add in the curry leaves, cumin, coriander and garlic, cook for a further 2 minutes.

Potato aubergine pea curry

Add the tinned tomatoes and simmer for 20 minutes until the sauce has thickened.

Potato aubergine pea curry with tomatoes

Heat ½ tablespoon oil in a frying pan, add the potatoes, turmeric, chilli and garam masala.

Sauté on a medium heat for 5 minutes until evenly browned, giving the pan a couple of shakes so the potatoes don’t catch.

Spiced potatoes

Add the potatoes into the tomato pan together with the spinach, cashews and yogurt. Cook for a further 5 minutes and stir occasionally.

Top with a scattering of fresh coriander and serve with rice or a roti.

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