Eggplant and Potato Curry

Eggplant and Potato Curry


7 people made this

A slow cooker recipe for a very tasty curry. This is an economical recipe, and is great for vegetarians. The potatoes make it a filling dish, and the eggplant and mushrooms give it interest and pleasing texture. The amount of curry paste can be changed to suit the taste of your family.


Serves: 4 

  • 4 medium onions, sliced finely
  • 1 medium aubergine, diced
  • 4 medium potatoes, diced
  • 450g mushrooms, chopped
  • 1 green chilli, finely chopped
  • 2 cloves garlic, crushed
  • 2.5cm piece fresh ginger, grated
  • 2-4 tablespoons Indian curry paste (to taste)
  • 1 tablespoon tomato puree
  • 4 tablespoons cooking oil
  • 1 tablespoon flour
  • 900ml vegetable stock

Preparation:20min  ›  Cook:6hours  ›  Ready in:6hours20min 

  1. Heat the oil in a large pan. Add onions, eggplant, potatoes, mushrooms and cook gently for 2 minutes.
  2. Add flour, chilli, garlic, ginger, curry paste and tomato puree and cook for 1 minute. Stir in vegetable stock. Bring to boil, and continue to cook for 5 minutes.
  3. Transfer the curry to the slow cooker. Cook either at: low heat for 6-8 hours or High heat for 3-4 hours. Serve with rice and chopped coriander.

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Reviews (2)


Just had to comment, this is one of my favourite curry recipes, i throw in a can of chickpeas for extra protein. Love it! - 19 Oct 2013


Love this. Have made it several times for myself and my husband. - 07 Nov 2013

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