Aubergine & Potato Curry

Ingredients

• 1 tablespoon rapeseed oil
• ½ teaspoon black mustard seeds
• 450g white/red potatoes (with skin and cut into 2cm cubes)
  300g aubergine cut into 2.5cm cubes
• 1 teaspoon garlic (crushed)
• 2 medium tomatoes (chopped)
• ½ teaspoon turmeric
• ½ teaspoon red chilli powder
• 2 teaspoons mixed coriander & cumin powder
• 2 tablespoons fresh coriander (chopped)

Method

1. Heat the oil in a large pan and add the black mustard seeds, when the seeds start to pop add the potatoes and fry for 1 minute. Cover and cook for 7 minutes on a medium heat. Halfway through cooking stir the potatoes to make sure they are not sticking to the bottom of the pan.
2. Add the aubergine and garlic, stir well and cook for 2 minutes
3. Add the tomatoes and stir slightly, cover and cook for 6 minutes
4. Add the spices and 3 tablespoons of water, stir until all the vegetables are coated with the spices but careful not to mash up the vegetables.
5. Cover and cook for 10 minutes or until the aubergines are cooked, stirring halfway through cooking.
6. Remove from the heat and mix in some fresh coriander

Tips

• Add papdi lilva or tuvar (Frozen or tinned which should be rinsed under water to remove salt) at step 2 – both are a good source of protein & fibre
• Other green vegetables at step 2 such as peas, spinach, green/red peppers, tindora, guwar, posho/valor – green beans & bhinda.
• Try with methi instead of coriander for a different flavor
• Ensure the recipe has more aubergine than potatoes
• Keep the skin on the potatoes so high in fibre