Aubergine, Pea and Potato Curry with Butter beans or Lamb

Aubergine, Pea and Potato Curry

After a long and exhausting day moving house and driving all over the place, my friend Bert offered this soul-saving, heart-warming dish. It was so delicious and just what we needed; I immediately asked for the recipe.

The best curry is always cooked in advance so that the spices mingle with the food and the flavour is full. This is a mild curry, add more chili if you like it hot.

Serves: 2 Vegetarians, 2 Meat-eaters

4 tbsp sunflower oil or knob of ghee (clarified butter)
4 potatoes, cubed
1 small aubergine, cubed
1 handful peas
1 tsp brown sugar
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp fennel
½ tsp ground cumin
½ tsp paprika
½ tsp chili powder
1 bay leaf

Sea salt

V: 200g pre-cooked butterbeans

M: 200g shoulder of lamb, cubed


Fry the spices in the oil until the mustard seeds start to sputter.
Add the cubes of potato and aubergine and fry for just a few minutes. Divide between two pans.

M: Meanwhile stir-fry the lamb for a few minutes until it browns all over. Add the lamb to one of the pans and just cover with water. Stir in half the sugar and season with salt. Simmer until the lamb is soft and tender (around an hour). Add half the peas for five minutes at the end.

V: Add the butter beans to the other pan. Add enough water to just cover the vegetables and simmer until the vegetables are soft and tender. Add the remaining peas for five minutes at the end.

Serve with chapatti, yoghurt and homemade chutney.