by Linh Nguyen

INGREDIENTS (for two people) 

  • 1 shallot
  • 2 cloves of garlic
  • 1 small piece of ginger (approx. 3cm)
  • 4 large waxy potatoes
  • 1 large aubergine
  • 3 tbsp oil
  • 2 tsp curry powder 
  • 1 tsp garam masala (optional)
  • 1 tsp chilli powder (optional)
  • A little sugar
  • 500 ml passata (strained tomatoes)
  • 200 g oat cream (or normal cream)
  • Salt
  • 150 g brown mushrooms
  • ½ bunch coriander (optional)
  • 1 handful of cashew nuts (optional)
  • 3 tbsp blanched, ground almonds (without shells)


  1. Peel and finely chop the shallots, garlic and ginger.
  2. Peel the potatoes and cut into medium-sized cubes. Wash and clean the aubergines and also cut into cubes.
  3. Heat the oil in a large pot. First add the shallots to the pot and sauté briefly, then add the garlic and ginger and sauté until everything is fragrant/ smells good. Add the potatoes, aubergines, all the spices and a little sugar and stir-fry everything for about 2-3 minutes.
  4. Pour in the passata and oat cream and bring to the boil (if the sauce is too thick, pour in a little water). Reduce the heat, season the curry with salt and cover the pot. Cook the curry over a medium heat for about 20 minutes (it should not boil too much).
  5. Meanwhile, clean the mushrooms and cut them into quarters. Wash and chop the coriander. Coarsely chop the cashew nuts.
  6. When the potatoes are done, stir in the ground almonds. Then add the mushrooms. Simmer for another 10 minutes. 
  7. Season the curry to taste. Divide onto plates or bowls, sprinkle with cashew nuts and coriander. Serve with rice, pita bread or naan bread.

Translated by Joeline O’Reilly

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