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Aubergine Curry 

I could swim in aubergine curry. I really could. Well maybe not. Might get a bit greasy like. What I mean to say is that, I just love it. It is so delicious. I mean, I think I could quite happily live off aubergine and come up with a new way of making it every day. Literally there are so many ways to use it. It is the ultimate versatile vegetable and I want some right now. 

aubergine curry

So today, my friend was supposed to come round. I got myself all excited. Egged on (as they say up north). She got herself all excited too. We were both looking forward to it and then bam..cancelled. Lovely. I suppose I will just have to wait to see her when I am up north towards the end of March. 

You know how I recently talked about reasons I am happy in this post (say MashaAllah), well recently I have heard of so many sad stories that have made me reflect even further on how lucky we are. It warms my heart to know that we not only have loving people around us, we also have a whole host of other things to be smiling about. 

I was thinking recently that if children are our future then why are we (not all of us) so complacent about what we feed them. Surely that is a pretty major part of their future. For example, if someone was to live on only processed meat for the next ten years (EWWWW), not only would their health suffer, so would their thinking and therefore education. Do you agree? Lol I am being so extra. It’s like answers on a postcard. I really want to delve into this subject at some point but will perhaps save it for a day when I am not ready to eat my laptop..which would obviously affect my health considerably. 

Aubergine Curry


  • 2 large potatoes peeled and cut into 1 inch pieces
  • 2 tbsp Ghee
  • 2 onions, finely chopped
  • 2 large aubergines cut into 1 inch pieces
  • 4 cloves garlic crushed
  • 1/2 inch ginger crushed
  • 2 green chillies crushed with 2 tbsp coriander
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • 3 tomatoes, chopped
  • Salt


  1. Add the potatoes to a pot of boiling water and boil for 5 - 7 minutes. Drain and set aside.
  2. Heat the ghee in a pan over medium heat and add the onions. Cook until brown. (6-8 minutes)
  3. Add the aubergines, ginger, garlic, chillies, potatoes, coriander powder, cumin powder, turmeric powder, curry powder, garam masala powder, red chilli powder and saute for 2-3 minutes.
  4. Add the tomatoes, salt and 1 cup of water. Bring to a boil and then simmer until the aubergine is done.
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