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Fiery Goan Aubergine, Potato And French Bean Curry

This spicy and deeply flavourful curry is a must for all lovers of the humble chilli. The meaty but silky aubergine 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.
  • 2-3serves
  • 10mins prep
  • 15mins cook
Fiery Goan Aubergine, Potato And French Bean Curry
This spicy and deeply flavourful curry is a must for all lovers of the humble chilli. The meaty but silky aubergine 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.
Made with
Fiery Goan Curry

Fiery Goan Curry

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Ingredients

  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 1½ tbsp vegetable oil
  • 1 medium potato, peeled and cut into 2cm pieces
  • 250g small aubergine or Japanese aubergine - cut in half (and then crosswise into quarters if large)
  • 100g French beans - trimmed and cut into 3cm lengths

Method

  1. Heat the oil in a non-stick pan and add the spices from the whole spice sachet, adding the extra chilli for a sharper heat. Sizzle for 20 seconds.
  2. Add the potatoes, fry for 2 minutes and add the aubergine.
  3. Season lightly and fry for 4-5 minutes, browning all over. Halfway through frying the aubergine, add the french beans to the pan.
  4. Add the base and main sauces, a small splash of water and bring to a boil.
  5. Simmer for 6-8 minutes until the vegetables are cooked through.

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