Vegan Eggplant/aubergine & Potato Curry


  • 2 medium eggplants
  • 8 sliced new potatoes


  1. Quarter and bake 2 medium eggplants and around 8 sliced new potatoes, on a tray, lightly oiled with coconut oil, for 20 mins on a medium/high heat, meanwhile saute 2 spring onions, 2 chillies (optional) and a cm of ginger (minced) in a pan with a tsp of coconut oil and a tsp of cumin seeds, cook on very low heat for 15mins, then add 1tsp fenugreek, 1 tbsp Curry powder, 1 tsp garam masala, half tsp turmeric, a tsp coconut sugar, salt, pepper and a dash of vinegar

  2. Continue to cook on a low heat for a further 5 mins

  3. Take out the eggplant and potatoes, chop the eggplant and place them both in the pan with the spice mix, coat well and let the spices soak in for a few minutes on a medium heat

  4. Add either 3/4 tin of organic tinned tomatoes (no added flavourings) or 3 fresh and a little water and simmer for 10 mins or until the sauce has thickened

  5. You can add fresh coriander at the end, lovely served with rice, quinoa & some coconut yoghurt

  6. Yum!! ??? Visit www

  7. Thefodmapfriendlyvegan

  8. Com for more low FODMAP recipe ideas + a heap of FREE resources

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