Peanut Stuffed Turmeric Aubergine and Potato Curry – Indian Curry Recipes – Vegetarian Recipes – Vegan Recipes UK

Peanut stuffed aubergine and potato curry is a favourite in my home. Everyone loves it and luckily no one has peanut allergies. If you do have peanut allergies, you can substitute the peanuts with cashew nuts.

This curry is so delicious that you cannot go wrong with serving it to your friends, family and any guests that you invite around for dinner.

This stuffed aubergine & potato Indian curry does take a while to make and so you would need about 1.5 – 2 hours to make this.

There are several steps involved:

Prepping the ingredients

Preparing the stuffing

Stuffing the potatoes & aubergines

Finally, cooking it all. The cooking stage takes the longest.

Make sure you have enough time to make this otherwise it will be rushed. The worst part is if you do not give the potatoes enough time to cook, you may have to serve this potato and aubergine curry raw.

Ideally, you should be using baby potatoes to make this and stuff them. However, I use whichever potatoes I may have simply cutting up the larger ones and stuffing them.

Even if you are using baby potatoes, I would advise you to cut them in half and then stuff them so that they take a shorter time to cook.

In the proper peanut stuffed aubergine and potato curry, whole baby potatoes are used, but ain’t no one got time for that, right? Got to reduce the cooking time as much as we can!

Serve this peanut stuffed turmeric potato and aubergine curry with roti or puris.

[button size=”large” style=”primary” text=”BUY TURMERIC POWDER NOW” link=”https://www.betterfoodmood.com/product/buy-turmeric-powder-online-uk-100g/” target=”_blank”]

[button size=”large” style=”primary” text=”BUY GINGER POWDER NOW” link=”https://www.betterfoodmood.com/product/buy-ginger-powder-online-uk-100g/” target=”_blank”]

INGREDIENTS:

4 – 5 small Marie Piper Potatoes

1 small aubergine or 1/2 large aubergine

When cooking the potatoes and aubergine:

4 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp salt for sprinkling on potatoes and aubergine when cooking

1/2 tsp turmeric powder for sprinkling on aubergine when cooking

1/2 tsp asafoetida powder (you can skip this if you don’t have it – it avoids tummy ache)

Hot water in a kettle to help cook the potatoes and aubergine

For the peanut stuffing:

1/4 cup peanuts ground

80gm coriander leaves finely chopped (about 15 sprigs)

1/2 tsp salt

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

3 medium garlic cloves grated

1/2 inch ginger grated (or 1/2 tsp ginger powder)

For the Gravy:

3 medium red vine tomatoes

2 medium cloves garlic grated

1/2 inch ginger grated

1/2 tsp salt

1/4 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp red chilli powder

Garnishing:

Coriander for Garnishing

[button size=”large” style=”primary” text=”BUY TURMERIC POWDER NOW” link=”https://www.betterfoodmood.com/product/buy-turmeric-powder-online-uk-100g/” target=”_blank”]

[button size=”large” style=”primary” text=”BUY GINGER POWDER NOW” link=”https://www.betterfoodmood.com/product/buy-ginger-powder-online-uk-100g/” target=”_blank”]

METHOD:

Prepare the stuffing

Blend the peanuts. Add to a plate.

Chop the coriander and add it to the mix.

Add the grated ginger and garlic.

Add the rest of the spices and mix.

2. Prepare the potatoes and aubergine and stuff them

For this curry, you really should be using baby potatoes.

However, you can use any potatoes and I used Marie Piper potatoes.

If you are using baby potatoes (inorder for them to cook faster), cut them in half. Then make a slit through one of the potato halves but not all the way through. You want to be able to open up the potato so that you can stuff it.

If you are using other potatoes, cut them in large pieces of 3 or 4 chunks. Again, make a slit through each of the pieces but not all the way down. Just enough to be able to stuff the potato chunk without it breaking.

Stuff the peanut mix you prepared above into each of the slits you have made in the potatoes and aubergine.

If any is left over, we will add it to the gravy later on. Keep it aside.

3. Cook the potatoes and aubergine

I cook the potatoes and aubergine separately because the potatoes take a longer cooking time compared to the aubergine. We don’t want the aubergine to become mash.

Potatoes

In one large pan, add 2 tbsp of oil.

When hot, add 1/2 tsp mustard seeds and wait for them to pop.

After they have popped, add 1/2 tsp cumin seeds.

Add 1/2 tsp asafoetida powder.

Gently and carefully add the potato slices in the pan. Try to ensure that they are all spread out on the bottom of the pan so that they can all cook.

Sprinkle salt all over the potatoes.

Pour a bit of hot water in-between the edges of the potatoes so that they don’t burn and stick to the pan.

Once you feel they have browned and cooked slightly on the bottom, carefully flip the potatoes over to the other side, taking care not to burn yourself.

Aubergine

In another pan, add 2 tbsp of oil.

When it’s hot, add 1/2 tsp mustard seeds and wait for them to pop.

After they have popped, add 1/2 tsp cumin seeds.

Gently and carefully add the aubergine slices in the pan. Try to ensure that they are all spread out on the bottom of the pan so that they can all cook.

Sprinkle salt and turmeric powder all over the top of the aubergines. You must add turmeric powder to prevent the aubergines from becoming black.

Pour a bit of hot water along the edges of the aubergine so that they don’t burn and stick to the pan.

Once you feel they have browned and cooked slightly on the bottom, carefully flip the aubergine slices over to the other side, taking care not to burn yourself.

Cover both pans and let the potatoes and aubergine cook.

Every 10 minutes or so, check that the potatoes and aubergine are not sticking to the pan. Pour hot water over the potatoes and aubergine intermittently to prevent them from burning and help them cook.

4. Prepare the tomato gravy

Blend the three tomatoes.

In a pan, you can add 1 tsp oil or skip this. I didn’t add any oil.

Pour the blended tomatoes into the pan on a medium flame.

Add the grated garlic and ginger.

Add any leftover peanut mix.

Add the spices.

Let the gravy cook until it is thick. Keep aside.

5. Combine all the ingredients

Check that your potatoes are cooked. A simple way to do this is to pierce a knife through the potatoes. If it goes right through, then you know they are cooked. If not, then leave them to cook for a bit more. We do not want to serve raw potatoes. You can do the same for the aubergine.

The aubergine will cook faster than the potatoes. Once they are ready, switch off the flame and wait for the potatoes to get cooked.

Once the potatoes are ready, carefully add the aubergine slices on top of the potatoes.

Then pour the cooked tomato gravy onto both the potatoes and aubergine.

Carefully, use a spoon to create gaps in between the potatoes and aubergine for the tomato gravy to seep through. Do not stir or mix otherwise the potatoes and aubergine will break up. Your aim is to help direct the tomato gravy throughout the curry.

Add water if the curry appears dry.

Leave this peanut stuffed potato aubergine and tomato mix to simmer on a low flame for 5 – 10 minutes so that the potatoes and aubergine can soak up the tomato gravy.

Switch off flame, garnish with chopped coriander and serve hot with rotis.