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Smoked Eggplant & Potato Curry


Prep time - 15 minutes, Cook time - 45 minutes  


Cade/ @om_cade

Smoked Eggplant & Potato Curry



  • Pre-heat oven to 200 degrees Celsius. 
  • Scrub the potatoes if they’re dirty, leaving the skin on. Bring them to boil in a pot of water (add a few generous pinches of salt). You’ll know they’re ready when a fork or chopstick can go through the flesh. 
  • Drain the water and toss them in ghee/ olive oil and a pinch of  salt. Bake them for 15 or so minutes until golden and crispy. Check and turn the potatoes whilst they bake, leave aside. 
  • To smoke eggplants - place over a direct gas flame turning every minute or so to different positions to ensure the whole eggplant is cooked. Some juice may ooze out, this is okay. Once they feel soft when you push them, leave to cool on a plate (they’ll keep cooking in their own heat). 
  • In a pot - add 1 jar of homestyle Indian curry paste (by Church Farm General Store), 300 ml of coconut cream, chopped tomatoes, 8 curry leaves & a small handful of coriander and 1 cup of veg stock/water. Bring to the boil. Once boiling, turn down to simmer for 5  minutes. Add coconut sugar if you like the curry a little sweeter,  it will balance the acidity of the tomatoes. 
  • Peel the skin off the eggplant, keeping them whole. Place the eggplants into the serving bowl, with the stalk on and add potatoes too. (You can also add the eggplant & potato into the pot). 
  • Pour curry sauce into the serving bowl over the eggplant & potatoes. 
  • Add 1 tbsp coconut oil or ghee into a fry pan, on high heat when oil is hot, add the tempering spices and remaining curry leaves and cook for 30 seconds or so until the urid dal has browned. Quickly tip over the top of the curry, making sure you don’t burn the spices. 
  • Add more salt if needed & garnish with fresh coriander and serve with steamed basmati rice, flatbread & some greens!