Creamy aubergine curry with sag aloo
- ⏱ 35 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A creamy coconut aubergine curry served with spiced potatoes and spinach.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Creamy aubergine cu...
0/0
COOK 1COOK 2
1Mise en place
Prep 2 aubergines: cube
2Make curry paste
In a pestle and mortar, crush the garlic, ginger,...
3Plate and serve
+ 11 more steps in the app
Creamy aubergine cu...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 onion for the aubergine curry: dice
2Make curry paste
3Plate and serve
+ 11 more steps in the app
Ingredients
- 4 garlic cloves for the curry paste (peeled)
- 1 fresh ginger for the curry paste
- 1 red chilli for the curry paste (bashed and roughly chopped)
- 1 stick lemongrass (roughly chopped)
- 1 lime (juiced)
- 4 tbsp fresh coriander for the curry paste (roughly chopped)
- 2 aubergines (cubed)
- 1 onion for the aubergine curry (diced)
- 400 g coconut milk
- oil for the aubergine curry, to taste
- 3 potatoes (cut into cubes)
- 1 onion for the sag aloo (diced)
- 2 garlic cloves for the sag aloo (crushed)
- 1 fresh ginger for the sag aloo (finely chopped)
- 1/2 tbsp garam masala
- 1/2 tbsp turmeric
- 1 red chilli for garnish
- 2 tbsp fresh coriander for the sag aloo (finely chopped)
- 1 bunch spinach
- oil for the sag aloo, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 1 onion for the aubergine curry: dice
- Prep 2 aubergines: cube
2. Make curry paste COOK 2
- In a pestle and mortar, crush the garlic, ginger, chilli, lemongrass, lime and coriander into a paste
3. Cook aubergine COOK 1
- In a hot pan, cook the aubergine cubes with some oil for 5 minutes
- Remove the aubergine from the pan
- In the same pan, add a little more oil and cook the onions for 3 minutes until browned
🤝 Cook 2 hands over the aubergines.
4. Mise en place COOK 2
- Prep 3 potatoes: cut into cubes
- Prep 1 onion for the sag aloo: dice
5. Simmer the curry COOK 1
- In the pan, put the aubergine back with the onions, add the curry paste and cook for 2 minutes
- Add the coconut milk and simmer for 10 minutes until reduced slightly
6. Parboil potatoes COOK 2
- In a pan of boiling water, parboil the potato cubes for 5 minutes, drain
🤝 Cook 2 hands over the curry paste.
7. Cook sag aloo COOK 2
- In a pan, heat some oil and cook the onion, garlic and ginger for 2 minutes
- Add the potatoes, garam masala, turmeric and coriander and cook for a further 3 minutes
- Add the spinach and cook for a further minute
8. Plate and serve BOTH
- Serve the sag aloo with the aubergine curry, garnished with fresh slices of chilli and coriander leaves, if liked
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Creamy aubergine curry with sag aloo in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.