This easy vegan curry with potatoes and aubergines simmered in coconut milk can be on the table in 30 minutes! Delicious served over rice for a quick midweek meal.
You will also love my Creamy Vegan Chickpea Curry
I love quick curries and this one is no exception! A great vegan meal for when you are hungry and in a hurry. Which is my constant state of being now that I think about it!
And I particularly love Asian style curries with vegetables simmered in coconut milk and spices. For a richer curry use full-fat coconut milk or coconut cream.
HOW TO MAKE POTATO AUBERGINE CURRY
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
You will need a small food processor (mini chopper) in order to make your own curry paste – this probably my most-used kitchen gadget. You could also make the paste in an old fashioned pestle and mortar – though that is more labour intensive!
STEP 1 Dry fry the coriander and cumin seeds in a small frying pan. Tip into your mini food processor with the chillies, garlic cloves, ginger, turmeric, sugar and 1 tablespoon of the oil. Blitz to make a paste.
STEP 2 Heat the remaining oil in a saucepan and add the mustard seeds. When the start to pop, add the your paste and stir together.
STEP 3 Thoroughly wash the curry leaves and pat dry. Add to the pan with the onions and sweat over low heat for 10 minutes.
STEP 4 Add the coconut milk and lime juice and bring to the boil. Stir in the vegetables then lower heat to a simmer. Cook for 15 minutes or until the potatoes and aubergines are tender and just starting to fall apart.
STEP 5 Serve with rice, extra lime wedges on the side and garnish with fresh coriander leaves.
Quick Vegan Potato Aubergine Curry
Ingredients
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 red chillies , deseeded and roughly chopped
- 2 garlic cloves
- 1 tbsp dark brown sugar or palm sugar
- 2.5 cm | 1inch piece fresh ginger , peeled and grated
- 1/2 tsp turmeric
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 white onions , finely diced
- 1 x400g | 14oz can coconut milk
- juice of half a lime
- 400 g (14oz baby aubergines
- 3 large potatoes (such as Maris Piper), peeled and cubed
- lime wedges and steamed rice to serve
- fresh coriander (cilantro) leaves to garnish
Instructions
- Dry fry the coriander and cumin seeds in a small frying pan. Tip into a mini food processor with the chillies, garlic cloves, ginger, turmeric, sugar and 1 tablespoon of the oil. Blitz to make a paste.
- Heat the remaining oil in a saucepan and add the mustard seeds. When the start to pop, add the your paste and stir together.
- Thoroughly wash the curry leaves and pat dry. Add to the pan with the onions and sweat over low heat for 10 minutes.
- Add the coconut milk and lime juice and bring to the boil.
- Add the vegetables then lower heat to a simmer. Cook for 15 minutes or until the potatoes and aubergines are tender and just starting to fall apart.
- Serve with rice, extra lime wedges on the side and garnish with fresh coriander leaves.
Laura a girl and her home says
Beautiful photos, the curry looks so fresh and tasty. I love aubergine but usually just play it safe with tomato dishes but I like the thought of using it in a curry.
Laura
http://www.agirlandherhome.com
Angela Field says
This looks so delicious. I love the photographs. Like Hannah said, I never cook with aubegine, so I should definitely try this recipe. I'll be downloading the app, it looks just like what I need for my midweek meals.
Great post.
Hannah Hossack-lodge says
Gorgeous photos, I love the blue! And the curry sounds delicious, I really like aubergine but I don't cook with it nearly often enough so I shall have to give this a try. x