\n
\nLast week was cold, with rain and thunderstorms most days, and everyone felt grumpy and grim.\u00a0 We needed comfort food to warm us up and lift our spirits.\u00a0 I love this curry, it’s quick and tasty, perfect for a rather chilly Spring weeknight and a great addition to your Meatfree Monday repertoire.<\/p>\n
\n\u00a0Augergine and Potato Curry<\/span><\/b><\/p>\n\nFor the rice:\u00a0<\/p>\n
\n175g basmati or long grain white rice\u00a0<\/p>\n
\n2 Tblsp sunflower oil\u00a0<\/p>\n
\n1 onion, thinly sliced\u00a0<\/p>\n
\n1 tsp cumin seeds\u00a0<\/p>\n
\n\u00bd cinnamon stick\u00a0<\/p>\n
\n2 cloves\u00a0<\/p>\n
\n2 cardamom pods\u00a0<\/p>\n
\nFor the curry:\u00a0<\/p>\n
\n2 Tblsp oil\u00a0<\/p>\n
\n2 Tblsp butter\u00a0<\/p>\n
\n2 onions, diced\u00a0<\/p>\n
\n3cm\/1\u00bc inch fresh root ginger, peeled and finely grated\u00a0<\/p>\n
\n1\u00bd tsp turmeric\u00a0<\/p>\n
\n1\u00bd tsp cumin seeds\u00a0<\/p>\n
\n1 tsp black mustard seeds\u00a0<\/p>\n
\n1 tsp chopped fresh green chilli (take out seeds and membranes for milder heat)\u00a0<\/p>\n
\n2 large potatoes chopped into 1cm\/\u00bd inch dice\u00a0<\/p>\n
\n2 large aubergines, chopped into 2cm\/\u00be inch dice\u00a0<\/p>\n
\n3 Tblsp dried fenugreek (methi)\u00a0<\/p>\n
\nWash the rice until the water runs clear then cover with fresh water and set aside whilst you get the curry cooking.\u00a0<\/p>\n
\nTo make the curry, heat the oil and butter in a large lidded saucepan over a moderate heat. Add the onion and cook for 5 minutes until softened but not coloured. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Cook for a couple of minutes until the spices are fragrant and then add the potato with \u00bc cup\/60ml water and cook until the potatoes are tender, about 5 \u2013 10 minutes. Add a little more water if necessary.\u00a0<\/p>\n
\nOnce the potatoes are tender, add the aubergines to the pan with the methi and another \u00bc cup\/60ml of water. Cover with a lid and leave to steam for 10\u201315 minutes, or until the vegetables are soft and cooked through. Remove from the heat and allow the flavour to develop whilst you cook the rice.\u00a0<\/p>\n
\nDrain the rice thoroughly. Put a large lidded saucepan over a medium heat, add the oil and onion and cook for 5 minutes, until softened but not coloured. Stir in all the spices and cook for a minute until fragrant. Add the drained rice and 250ml\/1 cup of water and simmer very gently, covered, for 10\u201312 minutes, or until the water has absorbed and the rice is tender. Remove the whole spices before serving the rice.\u00a0<\/p>\n
\nServe the curry with the rice, chapati or roti<\/span>, and whatever other condiments and accompaniments you prefer.\u00a0\u00a0<\/p>\n\n
![](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcHhrjv67raNwTuxNLEkm23djm9eQevCQ5dr0McWQz3cgcslynxxz1hNqvKL2rAayfF82ajpbOUhYTWPyefvPwumJGyeY6a0WYvoGF9p3TrjJtEXq1g8ZGD9AJvOG5LCx_IXwbi4kAv-Qw\/s640\/aloo+baingan.jpg\")
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