Potato and aubergine curry
Potato and aubergine curry
Another easy and budget friendly recipe, this potato and aubergine curry will not disappoint!
Vegan, nut free, soy free, gluten free | Serves 3 | MAIN
Ingredients:
- 60ml olive oil
- 1 onion, peeled and finely diced
- 2 potatoes, cut in large cubes
- 2 aubergines (eggplants), cut in large cubes
- Salt and black pepper
- 1/2 teaspoon curry powder
- 1 teaspoon oregano
- 3 cloves of garlic, minced
- 200ml tomato passata
Steps:
1.In a large pot, on a medium heat, add the oil and onion.
2.Saute for 6-8 minutes, stirring occasionally, until translucent.
3.Add the potatoes, season with salt, and cook for few minutes, before you add the aubergines.
4.Add all the spices and saute for a couple of minutes, then add the minced garlic and stir it around for a minute.
5.Continue with the tomato passata, season again and cook for 15-20 minutes, stirring occasionally.
6.Add 200ml of water gradually, to help cook the veggies.
7.Once the potatoes and aubergines are soft, taste and adjust the seasoning.
8.Enjoy warm and serve with bread.
Happy cooking everyone!
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood