Aubergine, bean and potato curry recipe

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  • Healthy
  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Cooking: 40 min
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  • A flavoursome combination of hearty vegetables and tangy spices combine in this easy-to-make curry.

    Like aubergine? You’re going to love our popular baked aubergine recipe!


    • 3tbsp sunflower oil
    • 2 large aubergines, cut into large chunks
    • 1 large red onion, sliced
    • 3 garlic cloves, chopped
    • 2tsp cumin seeds
    • ½ x 290g jar Kashmiri Paste
    • 450g (1lb) new potatoes, halved
    • 450g (1lb) tomatoes, quartered
    • 250g (9oz) green beans, trimmed
    • 4tbsp chopped fresh coriander
    • Natural yogurt, to serve


    • Heat the oil in a large saucepan, add the aubergines and cook for 5 mins. Stir in the onion and cook for a further 10 mins until the aubergine is golden and the onion soft.

    • Stir in the garlic, cumin seeds and curry paste and cook for 2 mins.

    • Add the new potatoes and tomatoes and stir in 300ml (½ pint) water. Bring to the boil, cover and simmer for 15 mins until the potatoes are tender.

    • Add the beans and cook for 5 mins until tender. Check the seasoning and stir in the coriander.

    • Serve with a dollop of natural yogurt.

    Top tip for making Aubergine, bean and potato curry

    Aubergines are less bitter nowadays so there's no need to salt them beforehand.

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