Lolo's Potato and Aubergine Curry

Name: Lolo's Potato and Aubergine Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp olive oil (or coconut oil); 1 large onion, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated (or 1 tsp ground ginger); 1–2 tsp mild or medium curry powder; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 400 g potatoes, peeled and cut into bite-sized chunks; 1 large aubergine, cut into bite-sized chunks; 400 g chopped tomatoes (1 tin); 200 ml coconut milk (or vegetable stock); 100 g spinach (fresh or frozen); Salt and pepper to taste; Optional: 1/2 tsp chilli flakes for a little heat; To serve: cooked rice, naan bread or flatbreads

8 steps

Prep:15minCook:40min

A simple, comforting vegetarian curry with potatoes, aubergine and spinach simmered in tomatoes and coconut milk. Mild to medium spices make it hearty and satisfying.

Updated at: Mon, 14 Sep 2026 08:51:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories321.2 kcal (16%)

Total Fat20.2 g (29%)

Carbs34.3 g (13%)

Sugars11.8 g (13%)

Protein6.4 g (13%)

Sodium356.4 mg (18%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

or coconut oil

1onion

large, finely chopped

3garlic cloves

minced

1 Tbspfresh ginger

grated, or 1 tsp ground ginger

1 tspmild curry powder

or medium

½ tspground turmeric

½ tspground cumin

½ tspground coriander

400gpotatoes

peeled and cut into bite-sized chunks

1aubergine

large, cut into bite-sized chunks

1 x 400gchopped tomatoes tin

200mlcoconut milk

100gspinach

½ tspchilli flakes

Instructions

Step 1

Prepare the ingredients – chop the onion, garlic, ginger, potatoes and aubergine.

Step 2

Soften the onion – heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes until soft.

Step 3

Add flavour – stir in the garlic and ginger and cook for 1 minute.

Step 4

Add the spices – add the curry powder, turmeric, cumin and coriander. Stir for 1 minute until fragrant.

Step 5

Cook the vegetables – add the potatoes and aubergine. Stir well to coat in the spices.

Step 6

Simmer – add the chopped tomatoes and coconut milk (or stock). Bring to a gentle boil, then reduce the heat, cover and simmer for 25–30 minutes, stirring occasionally, until the potatoes are tender.

Step 7

Add the spinach – stir in the spinach and cook for another 2–3 minutes until wilted. Season with salt, pepper and a pinch of chilli flakes if using.

Step 8

Serve – spoon over cooked rice and enjoy!