Fiery Goan Eggplant, Potato and Green Bean Curry
Fiery Goan Eggplant, Potato and Green Bean Curry
SERVES 2-3
5 MINS PREP
COOKS IN 15 MINS
This spicy and deeply flavourful curry is a must for all lovers of the humble chilli. The meaty but silky eggplant and the creaminess of the potatoes works so well with the intense flavours and the beans add some crunch and colour. Pair with naan, rice or even crusty buttered bread.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
A vegetarian curry that packs a punch, this dish takes inspiration from Goa and is a delicious and healthy take on Indian cuisine.
Ingredients
- 1 pack of The Spice Tailor Fiery Goan Curry
- 1 ½ tbsp vegetable oil
- 1 medium potato, peeled and cut into 2cm pieces
- 250g baby eggplant or Japanese eggplant - cut in half (and then crosswise into ¼s if large)
- 100g green beans - trimmed and cut into 1" lengths
Method
- Heat the oil in a non-stick pan and add the spices from the spice pouch, adding the extra chilli for a sharper heat; sizzle for 20 seconds
- Add the potatoes, fry for 2 minutes and add the eggplant. Season lightly and fry for 4-5 minutes, browning all over. Halfway through frying the eggplant, add the green beans to the pan too
- Add the sauces and a small splash of water and bring to a boil
- Simmer for 6-8 minutes until the vegetables are cooked through
Tailored to Taste
A vegetarian curry that packs a punch, this dish takes inspiration from Goa and is a delicious and healthy take on Indian cuisine.
Ingredients
- 1 pack of The Spice Tailor Fiery Goan Curry
- 1 ½ tbsp vegetable oil
- 1 medium potato, peeled and cut into 2cm pieces
- 250g baby eggplant or Japanese eggplant - cut in half (and then crosswise into ¼s if large)
- 100g green beans - trimmed and cut into 1" lengths
Method
- Heat the oil in a non-stick pan and add the spices from the spice pouch, adding the extra chilli for a sharper heat; sizzle for 20 seconds
- Add the potatoes, fry for 2 minutes and add the eggplant. Season lightly and fry for 4-5 minutes, browning all over. Halfway through frying the eggplant, add the green beans to the pan too
- Add the sauces and a small splash of water and bring to a boil
- Simmer for 6-8 minutes until the vegetables are cooked through
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Fiery Goan Curry
In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.
We recommend
Chicken Vindaloo with Roasted Cashews
Fiery Goan Beef Stir-Fry
Fiery Goan Chicken Curry with Chilli and Pickles
Fiery Goan Glazed Ham
Fiery Maple Glazed BBQ Chicken
Fiery Pork Curry
Indian Fried Chicken 65
Loaded Jackfruit Nachos
Loaded Spicy Chicken Nachos
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
Spicy Fish Curry
Spicy Goan Mackerel Curry
Spicy Goan Pork Filo “Empanadas”
Spicy Jackfruit Curry Pizza
Spicy Mexican Tortilla Pie
Spicy Mushroom, Squash and Goat's Cheese Parcels
Spicy Pulled Chicken Burgers