Home / Recipes / Meal Type / Main Dishes / Mary Berry Aubergine Bhuna Curry

Mary Berry Aubergine Bhuna Curry


In this robust vegetarian curry from Mary Makes It Easy, eggplant and potatoes are simmered in a flavorful curry sauce. Originating from the Bengal region of India, chicken bhuna is characterized by its thick sauce infused with potent spices, garlic, and onions. The term “bhuna” in Urdu translates to ‘fried.’ This vegetable curry is a delightful alternative, particularly suitable for those with nut allergies, as many other curries incorporate ground almonds.


Mary Berry Aubergine Bhuna Curry
Prep:
 15 mins Total: 50 mins Yields: 6

MORE RECIPES FROM MARY MAKES IT EASY:


Why you’ll like it

Here are a few reasons why you should give this Mary Berry Aubergine Bhuna Curry a try:

  1. The flavors are rich, aromatic, and perfectly balanced.
  2. The combination of aubergines and potatoes adds a unique twist to the traditional Bhuna Curry.
  3. It’s a vegetarian curry that is both satisfying and wholesome.
  4. The recipe is easy to follow and doesn’t require any complicated techniques.
  5. You can make it ahead of time and reheat it, making it a convenient option for busy days.

Mary Berry Aubergine Bhuna Curry

What is Mary Berry Aubergine Bhuna Curry?

This Mary Berry Aubergine Bhuna Curry is a mouthwatering vegetarian curry that combines the rich flavors of aubergines, potatoes, and spices. The tender aubergine cubes and potatoes are cooked in a fragrant blend of onions, garlic, ginger, and a medley of spices. The addition of tomato purée, fresh tomatoes, and mango chutney adds a tangy sweetness to the curry. Simmered to perfection, this curry is best served with rice, poppadoms, and a dollop of mint yoghurt.

This Mary Berry Aubergine Bhuna Curry puts a unique twist on the traditional Bhuna Curry by incorporating aubergines and potatoes as the main ingredients. The aubergines add a creamy texture and a subtle smoky flavour, while the potatoes provide a hearty element to the dish. The combination of these vegetables with the aromatic spices creates a curry that is both comforting and full of depth.

Ingredients

  • Sunflower oil – 4 tablespoons sunflower oil
  • Onion – 2 large onions, roughly chopped
  • Garlic cloves – 4 garlic cloves, finely grated
  • Red chilli – ½ red chilli, diced
  • Ginger root – Large piece of fresh root ginger, peeled and finely grated
  • Ground cumin – 1 tablespoon each of ground cumin, ground coriander, and curry powder
  • Ground turmeric – 2 teaspoon ground turmeric
  • Aubergines – 2 large aubergines, cut into large cubes
  • Potatoes – 2 medium potatoes, peeled and cut into 3cm (1¼in) cubes
  • Tomato purée – 2 tablespoons tomato purée
  • Tomatoes – 300g (10 ½ oz) fresh tomatoes, roughly chopped
  • Mango chutney – 1 tbsp mango chutney
  • Vegetable stock – 300ml (½ pint) vegetable stock

How to make Mary Berry Aubergines Bhuna Curry

  1. Cook the veggies with spices. Heat oil in a large, deep, lidded frying pan over high heat. Sauté the onions for 2–3 minutes. Add garlic, chilli, and ginger, and sauté for a few seconds. Stir in the spices, aubergine cubes, and potatoes, and sauté for 3–4 minutes, ensuring the vegetables are well-coated in the spices.
  2. Add liquid ingredients. Add the purée, tomatoes, mango chutney, and stock. Cover with a lid and bring it to a boil. Reduce the heat and simmer gently for about 25–30 minutes, or until the potatoes are tender. Be cautious not to overcook the aubergine, as it may become mushy.
  3. Season and serve. Season with salt and freshly ground black pepper, and serve with rice, poppadoms, and mint yoghurt if desired.

Tips

  • Be careful not to overcook the aubergines, as they can become mushy.
  • Season the curry well with salt and freshly ground black pepper to enhance the flavours.
  • This curry can be made up to a day ahead and reheated, making it a great option for meal prep.
  • However, it is not suitable for freezing, so make sure to consume it within a day or two.

Variations

  • Add some diced bell peppers for extra colour and crunch.
  • For a spicier kick, increase the amount of red chilli or add some chopped green chillies.
  • Experiment with different vegetables like cauliflower or sweet potatoes for a twist.
  • Garnish with fresh coriander leaves or toasted sesame seeds for added flavour and visual appeal.

How to serve Mary Berry Vegetarian Bhuna Curry

This Mary Berry Aubergine Bhuna Curry is best served with steamed rice, crispy poppadoms, and a refreshing mint yoghurt on the side. The coolness of the yoghurt complements the spiciness of the curry, while the poppadoms add a delightful crunch. You can also pair it with naan bread or roti for a complete Indian meal experience.

Storing the Vegetarian Bhuna Curry

This curry can be made ahead of time and stored in the refrigerator for up to a day. Simply reheat it on the stovetop or in the microwave before serving. However, it is not suitable for freezing, so make sure to consume it within a day or two for the best taste and texture.

Mary Berry Aubergine Bhuna Curry

Mary Berry Aubergine Bhuna Curry

Caroline Sciberras
In this robust vegetarian curry from Mary Makes It Easy, eggplant and potatoes are simmered in a flavorful curry sauce. Originating from the Bengal region of India, chicken bhuna is characterized by its thick sauce infused with potent spices, garlic, and onions. The term "bhuna" in Urdu translates to 'fried.' This vegetable curry is a delightful alternative, particularly suitable for those with nut allergies, as many other curries incorporate ground almonds.
Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner
Cuisine Indian
Servings 6

Ingredients
  

  • 4 tablespoons sunflower oil
  • 2 large onions roughly chopped
  • 4 garlic cloves finely grated
  • ½ red chilli diced
  • large piece of fresh root ginger peeled and finely grated
  • 1 tablespoon each of ground cumin ground coriander, and curry powder
  • 2 teaspoons ground turmeric
  • 2 large aubergines cut into large cubes
  • 2 medium potatoes peeled and cut into 3cm (1¼in) cubes
  • 2 tablespoons tomato purée
  • 300 grams 10 ½ ounces fresh tomatoes, roughly chopped
  • 1 tablespoon mango chutney
  • 300 millilitres ½ pint vegetable stock

Instructions
 

  • Cook the veggies with spices. Heat oil in a large, deep, lidded frying pan over high heat. Sauté the onions for 2–3 minutes. Add garlic, chilli, and ginger, and sauté for a few seconds. Stir in the spices, aubergine cubes, and potatoes, and sauté for 3–4 minutes, ensuring the vegetables are well-coated in the spices.
  • Add liquid ingredients. Add the purée, tomatoes, mango chutney, and stock. Cover with a lid and bring it to a boil. Reduce the heat and simmer gently for about 25–30 minutes, or until the potatoes are tender. Be cautious not to overcook the aubergine, as it may become mushy.
  • Season and serve. Season with salt and freshly ground black pepper, and serve with rice, poppadoms, and mint yoghurt if desired.

Notes

Mary’s Tips: Can be prepared up to a day ahead and reheated. Not suitable for freezing.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top