Mary Berry Aubergine Bhuna Curry

This easy Aubergine Bhuna Curry by Mary Berry is a quick and nutritious meal that’s bursting with flavour. Packed with creamy aubergines and spicy ginger, it’s perfect for using up common ingredients. Enjoy the delightful aroma and vibrant colours, making it a delicious addition to your weeknight dinners!

This Aubergine Bhuna Curry Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 2 tbsp sunflower oil
• 2 large onions, roughly chopped
• 4 garlic cloves, finely grated
• ½ red chilli, diced
• Large piece of fresh root ginger, peeled and finely grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp curry powder
• 2 tsp ground turmeric
• 2 large aubergines, cut into large cubes
• 2 medium potatoes, peeled and cut into 3cm (1¼ in) cubes
• 2 tbsp tomato purée
• 300g fresh tomatoes, roughly chopped
• 1 tbsp mango chutney
• 300ml vegetable stock
• Salt and freshly ground black pepper, to taste

How To Cook Aubergine Bhuna Curry:

1. Heat the Oil: Heat the sunflower oil in a large, deep, lidded frying pan over high heat.
2. Sauté Onions: Add the chopped onions and fry for 2–3 minutes until softened.
3. Add Aromatics: Stir in the grated garlic, diced red chilli, and grated ginger, frying for a few seconds until fragrant.
4. Incorporate Spices and Vegetables: Add the ground cumin, ground coriander, curry powder, and ground turmeric. Then stir in the aubergine and potato cubes, frying for 3–4 minutes to coat them in the spices.
5. Combine Ingredients: Add the tomato purée, chopped fresh tomatoes, mango chutney, and vegetable stock. Cover with a lid and bring to a boil.
6. Simmer: Once boiling, reduce the heat and simmer gently for about 25–30 minutes, or until the potatoes are tender. Avoid overcooking the aubergine to prevent it from becoming mushy.
7. Season and Serve: Season the curry with salt and freshly ground black pepper. Serve hot with rice, poppadoms, and mint yoghurt if desired.

Recipe Tips

• Choose Fresh Ingredients: Use fresh aubergines and tomatoes for the best flavour and texture. Look for firm aubergines that feel heavy for their size.
• Adjust Spice Levels: If you prefer a milder curry, reduce the amount of red chilli or omit it altogether. You can also add more spices to suit your taste.
• Cut Vegetables Evenly: Make sure to cut the aubergines and potatoes into similar-sized pieces. This helps them cook evenly and ensures a better texture.
• Stir Occasionally: While the curry is simmering, give it a gentle stir every 5-10 minutes. This prevents the vegetables from sticking to the bottom of the pan.
• Taste Before Serving: Always taste your curry before serving. Add more salt, pepper, or mango chutney if needed to balance the flavours.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Aubergine Bhuna Curry cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
• Freeze: To freeze the curry, let it cool to room temperature and transfer it to a freezer-safe container. Seal it tightly and freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheating: To reheat leftovers aubergine Bhuna Curry, warm it in a saucepan over medium heat for 5-10 minutes, stirring occasionally, or microwave covered for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 serving (approximately 200 grams)

• Calories: 224
• Total Fat: 10.2 g
• Saturated Fat: Not specified
• Cholesterol: Not specified
• Sodium: 177 mg
• Potassium: Not specified
• Total Carbohydrate: 32 g
• Dietary Fiber: 8.8 g
• Sugars: 12.2 g
• Protein: 4.6 g

Try More Mary Berry Recipes:

• Pioneer Woman Chicken Teriyaki
• Pioneer Woman Chicken Spinach Artichoke Lasagna
• Pioneer Woman Skillet Chicken Lasagna
• Pioneer Woman Roasted Chicken And Vegetables
• Pioneer Woman Oven Barbecue Chicken