Aubergine Potato Curry

A flavoursome combination of hearty vegetables and tangy spices combine in this easy-to-make curry. Using a value curry sauce and dried herbs to keep it under budget without compromising on taste.

Cooking time? 40 minutes

Serves 6

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Ingredients priced from Asda

3tbsp sunflower oil

3 aubergines, cut into large chunks £1 (50p each)

1 large red onion, sliced £0.19

3 garlic cloves, chopped

2tsp cumin seeds

½ x 290g jar Kashmiri Paste £0.16

450g (1lb) new potatoes, halved £0.69

450g (1lb) tomatoes, quartered £0.75

250g (9oz) green beans, trimmed £0.44

4tbsp chopped fresh coriander

Natural yogurt, to serve £0.45

Total £3.68

Try Greek yoghurt and a drizzle over some fresh lemon for a tangy kick!

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Cooking Method

Heat the oil in a large saucepan, add the aubergines and cook for 5 mins. Stir in the onion and cook for a further 10 mins until the aubergine is golden and the onion soft.

Stir in the garlic, cumin seeds and curry paste and cook for 2 mins.

Add the new potatoes and tomatoes and stir in 300ml (½ pint) water. Bring to the boil, cover and simmer for 15 mins until the potatoes are tender.

Add the beans and cook for 5 mins until tender. Check the seasoning and stir in the coriander.

Serve with a dollop of natural yogurt.