Aubergine and potato curry

Notes Ginger gives the curry warmth, but if you like your food spicy feel free to add finely chopped chilli or chilli flakes to taste. To freeze, cool and then divide into portions in freezer bags or containers. Defrost overnight in the fridge and reheat in a pan until piping hot. This dish will keep up to 3 months in the freezer. Black onion seeds may also be known as Nigella seeds.

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!

Vegetable curry of aubergines and potatoes, in a creamy coconut and tamarind sauce

Prepare this delicious North-Indian and Pakistani style Aloo Baingan (eggplant and potato curry) as a side or main course.

A super simple, quick and delicious Pakistani style aloo baingan recipe, perfect to serve with white rice on a lazy afternoon!

Aloo Baingan/Potato Eggplant Curry.Easy and really delicious homestyle potato eggplant curry. Indian potato eggplant curry

I made this curry for my daughter – I say this because she doesn’t like aubergine/eggplant, and I had to find a way in which she would eat it. The result was better than I could ever have hoped for when I heard the magical words, “Mum, I love this […]

A wonderfully decadent aubergine curry. Smooth roast aubergine baked in a rich coconut sauce. Delicious.

Veggie katsu curry at home? Yes please! This dish is a great one for Spring, as we’re straddling the line between comfort food and fresher, seasonal flavours. The katsu vegetables are so delicious:…

Ringan Bateta nu Shaak literally translates to Aubergines and Potato Curry. It is cooked in Indian ground spices in a garlicky tomato sauce. The tartness from the tomatoes and the earthy flavor of garlic makes this uber delicious. A little bit of sugar is added to balance the flavors, but the curry is not sweet in taste.