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Eggplant & Potatoes Curry

Serves 4

For every person that likes eggplant, there are 3 who don’t… at least in my circle. My husband always says how much he dislikes eggplant; however, he said he would try this curry, because he had only ever had grilled eggplant for the most part and I promised this would be different. Quite different…! For those who are big on texture in food, this is a hit or a miss dish. Squishy, almost mushed up egg plant is paired with tender cubes of potatoes and they come together to make this simple and easy vegetarian curry. He only eats eggplant in this form now :)

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What you need:

2 tbsp oil
1 red onion sliced
½ tsp kalonji (nigella sativa) 
½ tsp turmeric
1 tsp cumin
1 tsp coriander powder
Salt
Pepper
Red chilli flakes/powder to taste
1 tbsp garlic minced
½ tbsp ginger paste
1 tsp garam masala
10 small potatoes or 2 large cubed
2 medium eggplants or 1 large chopped
½ cup chopped coriander
Some lemon juice

How to:

  1. Fry the onion in the oil till golden brown then add the spices, ginger, and garlic 
  2. Fry for a couple of minutes then add the eggplant and potatoes and fry for a couple of minutes
  3. Add some water, cover and cook on low medium until the potatoes are cooked through (add water in between if needed) 
  4. Once cooked, squeeze some lemon juice over it and garnish with the coriander
  5. Serve hot with naan 

ENJOY

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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