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Aubergine, tomato and potato curry

Everyone will love this creamy veggie curry.

Ingredients

  • 250g leftover cooked (boiled)potatoes, cut into chunks
  • 1 tbsp vegetable oil
  • 1 onion, cut into chunks
  • 1 aubergine, cut into chunks
  • 3 tbsp mild/medium curry paste
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp reduced fat crème fraîche
  • Fresh coriander leaves, to serve

Method

  1. Warm a large pan over a high heat. Add the oil and the onion and cook for 5 minutes, stiring often, until browned. Add the aubergine and stir to coat in the oil. Cook for a further 2-3 minutes, stiring constantly, until golden.
  2. Stir in the curry paste and cook for 1 minute until fragrant.
  3. Add the tomatoes and the potatoes and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, until slightly thickened and the aubergine is tender.
  4. Remove from the heat and stir in the crème fraîche. Scatter over the fresh coriander and serve with warm naan bread or poppadums.

Goes well with...

Couleurs du Sud Chardonnay

Couleurs du Sud Chardonnay

"A lovely fat, buttery chardonnay oozing with tropical fruit flavours"

Perfect with..."Ideal with fish, chicken & light pasta dishes"

Grape:
Chardonnay
Country:
France
Price:
£5 - £7
Region:
VDP
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4 Serves 4 people
10 Preparation time of 10 mins
30 Cooktime for 30 mins
182
Calories
9.1%
12g
Sugar
13%
8g
Fat
11%
1.5g
Saturate
7.5%
0.8g
Salt
13%
of your Guideline Daily Amount (GDA)

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