Hi, Ray here again.
I got a bit of stick about last week’s recipe review when I pointed out that a lamb curry recipe was non-vegetarian.
So this week I decided to dive head-first into a vegetarian curry. Not literally dive in, of course. That would be way too messy. I browsed through the great range of vegetarian curry recipes on the Curry Focus website and the aubergine and potato curry recipe looked a good one to try. I’ve never really had any success with aubergine curries but thought that I’d give this really easy recipe a chance to give me a win.
There aren’t many ingredients in this curry and there are even fewer cooking steps. All I had to buy was the aubergine (eggplant) and a couple of potatoes.
The preparation time was also very small. I mean, how long does it take to peel and cut up a couple of potatoes and to slice up an aubergine (eggplant)?
Only about 45 minutes cooking time, which wasn’t long at all.
Frying up the potato cubes was easy enough and soon the main cooking phase was underway.
I didn’t realise that aubergines (eggplants) contained so much water because the saucepan was pretty full when the slices went in but they reduced to about half the volume after a few minutes.
Cooking the curry was a breeze and I was soon serving up the Aubergine (Eggplant) and Potato Curry on basmati rice to the newly arrived curry tasting squad.
And it was good. The sauce was nice and thick and everything was well-cooked. The thick and spice tomato sauce was great and the aubergine (eggplant) slipped down a treat. I’m not a big fan of aubergines (eggplants) but this turned out pretty good. The curry received an average taste score of 7 out of 10 with a spice/heat level of “Hot”.
I do like vegetarian curries (I really do – I eat a lot of them) and this is a recipe that I will almost certainly make again.