Eggplant & Potato Curry- menu


Heat oil in a deep frying pan or wok until smoking hot. Fry the potatoes until golden, remove. Fry the eggplants and remove from pan. You may need to add a touch more oil.

Fry the onion until soft and golden then add the ginger, cumin and turmeric. Fry for 1 minute.

Add chillies, tomatoes and salt, then add the potatoes, eggplant and spinach. Stir.

Cover and cook on low heat until spinach is soft, adding 1/2 cup water if necessary.

Add palm sugar, stir and cook uncovered until liquid evaporates. If we were doubling the recipe we probably wouldn't double the sugar.

Serve with rice and/or Indian bread - we have finally mastered making our own delicious naan...recipe to come.