This easy, tasty aubergine, bean and potato curry doesn't take long to make and makes a lovely alternative to a saag aloo or aloo gobi.
This is a very lightly sauced curry, so it's really fresh and delicious and makes a nice moderate main dish. If you normally enjoy the potato/cauliflower side of aloo gobi, it's a great swap for that. Kashmiri paste is usually available in larger supermarkets alongside other curry pastes. Sometimes it's called Kashmiri Masala paste, and it's quite spicy. If you can't find it, or you prefer something milder, use a tikka masala paste instead.
Ingredients
- 3 tbsp sunflower oil
- 2 large aubergines, cut into large chunks
- 1 large red onion, sliced
- 3 garlic cloves, chopped
- 2 tsp cumin seeds
- ½ x 290g jar Kashmiri Paste
- 450g (1lb) new potatoes, halved
- 450g (1lb) tomatoes, quartered
- 250g (9oz) green beans, trimmed
- 4 tbsp chopped fresh coriander
- Natural yogurt, to serve
WEIGHT CONVERTER
Method
- Heat the oil in a large saucepan, add the aubergines and cook for 5 mins. Stir in the onion and cook for a further 10 mins until the aubergine is golden and the onion soft.
- Stir in the garlic, cumin seeds and curry paste and cook for 2 mins.
- Add the new potatoes and tomatoes and stir in 300ml (½ pint) water. Bring to the boil, cover and simmer for 15 mins until the potatoes are tender.
- Add the beans and cook for 5 mins until tender. Check the seasoning and stir in the coriander.
- Serve with a dollop of natural yogurt.
Top tip for making aubergine, bean and potato curry
Aubergines are less bitter now than they used to be, so there's no need to salt them beforehand.
You might also like...
GoodtoKnow Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Baked aubergines and lentils
A vibrant flavoursome dish, our baked aubergines and lentils costs less than £2 a head
By Rose Fooks Published
-
Baked aubergine
Ready in just four simple steps, this baked aubergine is stuffed and flavoured with a host of aromatic herbs...
By Samuel Goldsmith Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Chocolate orange hot cross buns
These chocolate orange hot cross buns are covered with a thick layer of hazelnut chocolate spread. The kids are going to love them...
By Rose Fooks Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's mini beef meatballs with carrot and apple
Follow Annabel Karmel's simple recipe for mini meatballs for weaning babies and toddlers - ideal for making ahead and freezing...
By Annabel Karmel Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published