Creamy aubergine curry with sag aloo

4
30 minutes

Ingredients

Creamy aubergine curry

  • 4 garlic cloves, peeled
  • 1 piece of fresh ginger, thumb-sized
  • 1 red chilli, bashed and roughly chopped
  • 1 lemongrass stick, roughly chopped
  • 1 lime, juiced
  • 4 tbsp of fresh coriander, roughly chopped
  • 2 aubergines, cubed
  • 1 onion, diced
  • 400g of coconut milk
  • oil

Sag aloo

  • 3 potatoes, cut into cubes
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 piece of fresh ginger, finely chopped
  • 1/2 tbsp of garam masala
  • 1/2 tbsp of turmeric
  • 1 red chilli
  • 2 tbsp of fresh coriander, finely chopped
  • 1 bunch of spinach
  • oil

Method

1
First start by making the paste for the curry. Add the garlic, ginger, chilli, lemongrass, lime and coriander to a pestle and mortar and crush into a paste
2
Add the aubergine cubes to a hot pan with some oil and cook for 5 minutes. Remove the aubergine from the pan, add a little more oil to the pan and put in the onions and cook for 3 minutes until browned
3
Put the aubergine back in the pan with the onions and add the curry paste and cook for 2 minutes. Add the coconut milk and simmer for 10 minutes until reduced slightly
4
Meanwhile, for the sag aloo, parboil the potato cubes in a pan of boiling water for 5 minutes and then drain
5
Heat some oil in a pan and cook the onion, garlic and ginger for 2 minutes and then add the potatoes, garam masala, tumeric and coriander and cook for a further 3 minutes
6
Add the spinach and cook for a further minute, then serve with the aubergine curry, garnished with fresh slices of chilli and coriander leaves, if liked