Eggplant and Potato Curry with Mint and Coriander Raita
A great vegetarian option, this curry is an easy-to-make recipe bursting with flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Ingredients
- 1 tbsp oil
- 1 brown onion, finely chopped
- 8 fresh or dried curry leaves
- ¼ cup korma curry paste
- 1kg desiree or pontiac potatoes, peeled, cut into 2cm cubes
- 5 finger eggplants, trimmed, cut into 2cm-thick slices
- 400g canned diced tomatoes
- steamed rice, to serve
- mint and coriander raita, to serve
- Naan bread, to serve
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