Name: Eggplant and potato curry
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon oil; 2 tablespoon sharwood's mild curry paste; 500 gram baby eggplant, diagonally sliced; 4 medium potatoes, cut into chunks; 1 red capsicum, chopped; 400 gram can diced tomatoes; 1/2 cup (125ml) stock or water; cooked basmati rice, natural; yogurt and coriander sprigs, to serve

Eggplant and potato curry

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Serves 4

Prep

Cook

40M

Total

45M

Ingredients

1 tablespoon oil

2 tablespoon sharwood's mild curry paste

500 gram baby eggplant, diagonally sliced

4 medium potatoes, cut into chunks

1 red capsicum, chopped

400 gram can diced tomatoes

1/2 cup (125ml) stock or water

cooked basmati rice, natural

yogurt and coriander sprigs, to serve

Method

1.Heat oil in a frying pan on high. Add curry paste and cook for 1 minute, until fragrant.

2.Add eggplant, stirring to coat in paste. Cook for 10 minutes, until softening. Stir in potatoes, capsicum, tomatoes and stock. Cook for 20-30 minutes, until eggplant and potatoes are tender and sauce has thickened. Serve with rice, yogurt and coriander.

For a heartier curry, stir through a can of chickpeas or beans in last 10 minutes.
Note

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Ingredients

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