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.

    9 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.

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    Reviews in English (5)


    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)

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