Mary Berry Aubergine Bhuna Curry

thehappyfoodie.co.uk

Jenny McCullough

Scottish cook

4 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 each of ground cumin, ground coriander, and curry powder

2 tsp ground turmeric

2 large aubergines, cut into large cubes

2 medium potatoes, peeled and cut into 3cm (1¼in) cubes

2 tbsp tomato purée

300g (10 ½oz) fresh tomatoes, roughly chopped

1 tbsp mango chutney

300ml (½ pint) vegetable stock

Directions at thehappyfoodie.co.uk

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