Aubergine curry

Name: Aubergine curry recipe
Yield: Serves 4
Ingredients: 4 tbsp sunflower oil; 2 large aubergines, chopped into 4cm cubes; 350g new potatoes, halved; 2 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp fenugreek seeds; 1 large onion, finely chopped; 3 dried curry leaves; 3 tbsp tomato purée; 1 tbsp garlic paste; 1 tbsp ginger paste; 1 tsp ground turmeric; 4 vine tomatoes, finely chopped; 200ml water; 3 tbsp chopped fresh coriander; 600ml water; pinch of salt; 300g basmati rice

An aubergine curry recipe by Gurmit Kaur from Together, a cookbook organised by Meghan, Duchess of Sussex, in aid of the Hubb Community Kitchen, set up for women displaced by the Grenfell Tower fire

19 November 2020

Jenny Zarins

It was 1976 and our mother was teaching me and my teenage sisters to cook – passing on her recipes. I was the best at making aubergine masala, so she allowed me to call it my signature dish – I’ve made it ever since. Back home in Uganda, I run a restaurant where I serve this along with other local dishes. When I’m in London helping my daughter Munira with my grandchildren, I make it for them and for the women at the Community Kitchen.

Click here for more vegetarian curry recipes

This recipe comes from Together: Our Community Cookbook, by the Hubb Community Kitchen and HRH The Duchess of Sussex (Ebury), £9.99. Buy a copy here.

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Aubergine curry

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