Aubergine, Capiscum and Potato Curry

Posted on Aug 30, 2016


  • 4 tbsp oil
  • 2 tsp panch phoran
  • 1 medium onion, peeled and chopped
  • 1 inch ginger, peeled and grated
  • 5 cloves garlic, finely chopped
  • 1 tsp salt, or to taste
  • 1 tbsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tbsp tomato puree
  • 2 potatoes, peeled and cut into ¾ inch cubes
  • 1 aubergine, cut into ¾ inch cubes
  • 2 peppers (green and/or red) cut into 1 inch pieces
  • 2 cups (500ml) water
  • 2 tbsp chopped fresh coriander


Heat oil in a saucepan over a medium heat.  When hot, add the panch phoran and cook until it sizzles.  Add the onion, ginger and salt stirring occasionally.  When the onion starts to soften add the coriander powder, chilli powder, turmeric and tomato puree, and continue stir frying until the oil comes to the top of the mixture.

Add the potatoes and stir fry for about 2 minutes. Add the aubergine and peppers, stirring for another 2 minutes.  Pour in the water and cover the pan and cook for about 15 minutes or until the vegetables are soft.  Finish by adding the fresh coriander

NB. Other seasonal vegetables can be used for example courgettes and tomatoes