Recipe of the Week: Eggplant and potato curry

By Remy Raitt

In order to help you get over this miserable weather, Activate has decided to take you on a taste adventure. Now, although this recipe sounds lank complicated, it’s not. It just requires a bit of concentration and a Bollywood attitude.

You will need: 500g of eggplant, two large potatoes, two large tomatoes, three tablespoons of vegetable oil, two finely chopped onions, two teaspoons of finely chopped ginger, a clove of crushed garlic, a teaspoon of crushed cumin, half a teaspoon of turmeric, two finely sliced green chillies and one teaspoon of brown sugar.

The next step is to wash the eggplant, potatoes and tomatoes, peel them and dice them. Then chuck the oil in a deep frying pan until it begins to smoke, and whip out those Jamie Oliver skills to fry the potatoes until golden brown. Remove them from the pan and set them aside. Add the eggplant cubes and fry, stirring, until lightly browned. Remove these too. You may have to add a bit more oil to your pan, as the eggplant soaks it all up. Add the onion and fry over low heat, stirring until golden. Stir in the ginger, garlic, cumin and turmeric and fry for one more minute. Then toss in the chillies and tomatoes, slowly adding the reserved potatoes and eggplant, cook this over low heat, adding half a cup of water if necessary. Finally, stir in the sugar and cook, uncovered, until the liquid evaporates. Serve this with rice to hungry digs mates, and you should be set free from dishwashing duty for at least a week!

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