Sri Lankan potato & aubergine curry from New Kitchen Basics: 10 Essential Ingredients, 120 Recipes: Revolutionize the Way You Cook, Every Day (page 157) by Claire Thomson

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Notes about this recipe

  • eeeve on March 03, 2021

    Halfway through cooking I realised I didn't have any coconut milk in, therefore used a can of tomatoes. And added a can of chickpeas for some protein. The curry came out okay, but I don't think I like the texture of aubergines in curries. Probably won't repeat, but that's really just personal preference.

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