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Aubergine, Capsicum and Potato Curry

Aubergine, Capsicum and Potato Curry

prep

15 mins

cooking

20 mins

serves

4 people

A warming Aubergine, Capsicum and Potato Curry with the potential to have a real kick!

method

  1. Heat oil in a saucepan over a medium heat. When hot, add the Indian Five Spice (Panch Phoron) and cook until sizzling.

  2. Add the onion, ginger and salt to the Indian Five Spice, stirring occasionally.

  3. When the onion starts to soften, add the coriander powder, chilli powder, turmeric and tomato puree and continue to stir frying until the oil comes to the top of the mixture.

  4. Add the potatoes and stir fry for about 2 minutes.

  5. Add the aubergine and peppers, stirring for another 2 minutes.

  6. Pour in the water, cover the pan and cook for about 15 minutes, or until the vegetables are soft.

  7. Then serve and finish by adding the fresh coriander.