Aubergine and potato curry

Aubergine and potato curry

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 503 kcal
, Fat: 36 g
, Carbohydrate: 33 g
, Protein: 10 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 tbsp cashew nuts
2 tbsp Fine Food Sri Lanka Curry
1 tbsp peanut oil
1 onion, finely chopped
1 red chilli pepper deseeded, cut into thin strips
1 garlic clove, sliced
1 aubergine, cut into approx. 2 cm cubes
200 g potatoes, cut into approx. 2 cm cubes
1 tsp salt


2 ½ dl coconut milk
1 dl water
2 sprigs coriander, torn into pieces
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How it's done

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Dry-roast the nuts in a wok or non-stick frying pan, remove and set aside. Toast the curry powder in the same pan without adding any oil, remove and set aside. Heat the oil in the same pan. Sauté the onion, chilli pepper and garlic for approx. 1 min. Add the aubergine, potatoes, toasted curry powder and salt, cook for approx. 2 mins.


Pour in the coconut milk and water, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Plate up the curry, sprinkle with the reserved nuts and coriander.

Good to know
Serve with: Basmati rice
Tip: Replace the potatoes with 1 plantain.


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