I fancied making an aubergine curry but didn’t have all the fresh ingredients in that I needed to follow the recipes I had seen so I decided to make my own using what I already had in the cupboard. Thankfully it turned out delicious, we didn’t have any naan bread so I served it with rice and rosemary garlic bread which actually went quite well with it x


Aubergine and Potato Curry

Serves 3
Aubergine and potato curry slow cooker recipe using store cupboard ingredients


  1. 1 onion
  2. 1/4 tsp garlic granules
  3. 1 aubergine
  4. 1 tbsp curry powder
  5. 1 tin chopped tomatoes
  6. 2 potatoes
  7. 450ml vegetable stock


  1. Chop the aubergine up and cover in sea salt for 30-60 minutes before rinsing and patting dry with kitchen roll.
  2. Chop up the onion.
  3. Chop and wash the potatoes.
  4. Pop all the ingredients into the slow cooker for 6-8 hours on low or 4-6 hours on high.
  1. Serve with rice and naan bread.

11 Comments on Aubergine And Potato Curry Recipe

  1. This sounds gorgeous, I really like potato curry. I too need bread with mine and would never have thought about using anything other than naan so this is a great tip. Thank you x

  2. So simple and yet it sounds so very yummy. I love vegetable curries but the children don’t so I tend not to make them.

  3. I’m no longer a vegetarian, but this sounds like it’s right up my street. I do love a good curry – and potatoes and curry go so well together! x

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