Eggplant and Potato Curry

    6 hours 20 minutes

    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.

    18 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (6)


    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


    Excellent recipe, just one problem - a little bit too large! Too big to stir in my largest saucepan, only just fitted into my slow cooker and overflowed slightly while cooking! Made a good helping though, with another for the freezer.  -  24 May 2010  (Review from Allrecipes UK & Ireland)