Eggplant and potato curry

By Suzanne Gibbs and Adelaide Lucas

Serving size: Serves 4
Cooking time: Less than 60 minutes

From the October 2005 issue of Australian Table magazine. Subscribe.

INGREDIENTS

1 tablespoon oil
2 tablespoons mild curry paste
500g baby eggplant, diagonally sliced
4 medium potatoes, cut into chunks
1 red capsicum, chopped
400g can diced tomatoes
½ cup (125ml) stock or water
cooked basmati rice, natural
yogurt and coriander sprigs, to serve

METHOD

Heat oil in a frying pan on high. Add curry paste and cook for 1 minute, until fragrant.

Add eggplant, stirring to coat in paste. Cook for 10 minutes, until softening. Stir in potatoes, capsicum, tomatoes and stock. Cook for 20-30 minutes, until eggplant and potatoes are tender and sauce has thickened. Serve with rice, yogurt and coriander.

Tip: for a heartier curry, stir through a can of chickpeas or beans in last 10 minutes.