Silky and aromatic, this butter curry layers roasted aubergine and tender potato with gentle heat and a touch of richness – both comforting and complex. A slow simmer allows the components to meld seamlessly, with the aubergine soaking up every bit of that rich, buttery sauce. Cashews add creamy nuttiness, while fresh coriander keeps things bright and balanced.

With its dark berry fruit, fine tannins and hints of cedar and spice, Creative Block 3 has the depth and poise to stand up to the curry’s bold flavours. Each sip enhances the dish’s complexity, lifting every mouthful with balance and finesse. The wine’s layered palate and polished finish provide a refined counterpoint to the curry’s creaminess, taking it from simple home cooking to a dish with true ‘wow factor’.

Aubergine & Potato Butter Curry

Ingredients: (serves 4-6)

15 ml (1 Tbsp) vegetable oil
60 ml (60 g) butter
1 onion, finely chopped
2 cloves garlic, minced or finely grated
a knob of ginger, minced or finely grated
15 ml (1 Tbsp) ground fennel/barishap
10 ml (2 tsp) roasted masala or all-purpose masala
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
6 cardamom pods, crushed in a pestle & mortar, husks removed, seeds ground
600 g tomato passata
5 ml (1 tsp) sugar
250 ml (1 cup) fresh cream
salt & pepper, to taste
1 large aubergine, cubed
4 medium potatoes, peeled & cubed
½ cup cashew nuts (raw or roasted), roughly chopped, to serve (optional)
cooked basmati rice, to serve
a handful fresh coriander leaves, to serve

Method:

In a large, wide pot over medium heat, heat the oil and melt the butter. Add the onion and fry until translucent. Add the garlic & ginger and fry for a minute, then add the fennel, masala, turmeric, coriander, cumin, cardamom and fry for another minute. Add the passata, sugar and cream and season with salt & pepper. Add the aubergine & potatoes and bring to a simmer, then cover partly and simmer over low heat for about 30 minutes until the vegetables are very tender. Taste and adjust seasoning if needed, then top with the nuts and serve warm with freshly cooked rice & coriander leaves, or your choice or sides and sambals.