Aubergine, bean and potato curry Recipe

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  • Healthy
  • Vegetarian








40 min

A flavoursome combination of hearty vegetables and tangy spices combine in this easy-to-make curry


  • 3tbsp sunflower oil
  • 2 large aubergines, cut into large chunks
  • 1 large red onion, sliced
  • 3 garlic cloves, chopped
  • 2tsp cumin seeds
  • ½ x 290g jar Kashmiri Paste
  • 450g (1lb) new potatoes, halved
  • 450g (1lb) tomatoes, quartered
  • 250g (9oz) green beans, trimmed
  • 4tbsp chopped fresh coriander
  • Natural yogurt, to serve


  • 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.

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Top Tip

Aubergines are less bitter nowadays so there's no need to salt them beforehand.