Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, aubergine and potato curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
This flavourful, make-ahead aubergine, chickpea and sweet potato curry will be popular with vegetarian guests. We earn a commission for products purchased through some links in this article. Aubergine, Chickpea and Sweet Potato Curry.
Aubergine and potato curry is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Aubergine and potato curry is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have aubergine and potato curry using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine and potato curry:
- Prepare Mixed spices like star anise and garam masala
- Prepare Potatoes
- Prepare Beef or chicken
- Prepare Coconut milk
- Take Peppers
- Get Chillies
- Take Aubergine
This can be a vegan curry if you replace the butter with oil. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. Check the seasoning and stir in the coriander.
Instructions to make Aubergine and potato curry:
- Find the spices combo that you like. Warm them in a dry pan to release oils.
- Aubergine in the oven. When done scrape out the innards and semi pulse in a liquidiser. Other veg like peppers can also be added. Boil the potatoes. Gently cook the beef.
- Add water if needed. Combine, Add chillies, Add coconut milk. Leave to cook on a low heat to bind the flavours.
Serve with a dollop of natural yogurt. Top tip for making Aubergine, bean and potato curry. The curry sauce is incredibly easy to make - I'm planning to make a huge batch of it, then freeze in portion-sizes for easy midweek meals. You'll probably end up with more of the breaded aubergine and sweet potato than you need (though it's so delicious that's no bad thing): any leftovers can be cut. The potatoes make it a filling dish, and the aubergines and mushrooms give it interest and pleasing texture.
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