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
Ingredients
- 1 onion
- 1/4 tsp garlic granules
- 1 aubergine
- 1 tbsp curry powder
- 1 tin chopped tomatoes
- 2 potatoes
- 450ml vegetable stock
Instructions
- Chop the aubergine up and cover in sea salt for 30-60 minutes before rinsing and patting dry with kitchen roll.
- Chop up the onion.
- Chop and wash the potatoes.
- Pop all the ingredients into the slow cooker for 6-8 hours on low or 4-6 hours on high.
Notes
- Serve with rice and naan bread.