Aubergine and potato curry
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- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 4 tbspcashew nuts
- 2 tbspcurry powder
- 1 tbsppeanut oil
- 1onion
- 1red chilli pepper
- 1garlic clove
- 1aubergine
- 200 gpotatoes
- 1 tspsalt
- 2 ½ dlcoconut milk
- 1 dlwater
- 2 sprigscoriander
Instructions
Step 1
Dry-roast the nuts in a wok or non-stick frying pan, remove and set aside. Toast the curry powder in the same pan without adding any oil, remove and set aside. Heat the oil in the same pan. Sauté the onion, chilli pepper and garlic for approx. 1 min. Add the aubergine, potatoes, toasted curry powder and salt, cook for approx. 2 mins.Step 2
Pour in the coconut milk and water, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Plate up the curry, sprinkle with the reserved nuts and coriander.