Mary Berry Aubergine Bhuna Curry
Discover this indulgent Mary Berry Aubergine Curry. With its meaty texture and subtle flavour, the aubergine takes centre stage in this mild hearty curry. Seasoned with a blend of North Indian spices and enriched with juicy tomatoes, potatoes, and a touch of mango chutney, it's a surefire winner for any weeknight dinner.
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
- 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 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.
- Season with salt and freshly ground black pepper, and serve with rice, poppadoms, and mint yoghurt if desired.
Notes
Note: Be cautious not to overcook the aubergine, as it may become mushy.