Creamy Aubergine Curry (with Mushrooms, Lentils and Potatoes)


It was a very nice day today and my husband enjoyed sitting in the garden, but it wasn’t always warm.  The temperature was about 20C or 21C, so when the sun is out it felt warm enough but when the sun is hidden it suddenly felt cold.  Even inside the house, as we are keeping a door to the patio open, it felt quite chilly.

さて、今日のディナーは、Hello Fresh の「Creamy Aubergine Curry (with Mushrooms, Lentils and Potatoes)」(クリーミーな茄子のカレー、マッシュルーム、レンティル、ポテト入り)でした。

Today’s dinner was “Creamy Aubergine Curry (with Mushrooms, Lentils and Potatoes)” from Hello Fresh.


You sauté mushrooms for a while, then add onion and sauté a few more minutes, then add garlic, ginger, tomato puree and North Indian curry powder.  After sautéing for another minute, add coconut milk, water, stock powder and potato and let it summer for about 20 minutes until the potato is tender.  Bake aubergine in the oven at the same time and add it to the curry with lentil and coriander leaves.  When all is warmed up, add lime juice, salt & pepper and it’s done.


I find it too heavy with the amount of water they suggest so I add a little more water.  I guess because lentils are in the curry, they don’t provide any rice or naan to go with this.  I personally find it nearly impossible to eat something like this without rice or bread, so we had some rice with this.






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