Vegan Baby Aubergine & Potato Chettinad Curry

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Serves: 4 people

Cooking Time: 12 mins


4 baby aubergines

8 new potatoes

1 tbsp of oil

Handful of baby spinach leaves (total approx. 600g of vegetables)

100ml coconut milk

Holy Cow! Madras Chettinad Curry pouch


1. Chop the aubergines and potatoes into bite size pieces.

2. Heat 1tbsp of oil in a pan and add the potatoes. Sauté for a few minutes until part cooked. Then add the aubergines.

3. Add the contents of this pack and coconut milk.

4. Stir through, cover and let this cook on a medium heat for 6-8 minutes or until the potatoes are cooked through. Add the spinach, cook until the spinach is wilted.

5. Serve with rice or naan.