Cade's Smoked Eggplant & Potato Curry

Cade went camping with a jar of our Indian Homestyle Curry Paste and made this delicious smoked eggplant and potato curry. Yum. 


Smoked Eggplant & Potato Curry (serves 4)


1 jar of church farm general store homestyle indian paste

300 ml organic coconut cream

1 cup veg stock or water

4 x thin lebanese eggplants or 2 medium eggplants - smoked

12 x baby potatoes - boiled

2 large tomatoes - cut in large wedges

handful coriander

olive oil / ghee

tempering spices - 1/2 tsp cumin, 1/2 tsp urid dal (optional), 1/2 tsp asafoetida (hing), 1 sprig curry leaves

good pinch of salt

1 heaped tsp coconut sugar (optional)


  • pre heat your oven to 200 degrees celsius

  • scrub the potatoes if they’re dirty, leaving the skin on. bring them to boil in a pot of water (add a few generous pinches of salt). You’ll know they’re ready when a fork or chopstick can go through the flesh.

  • drain the water and toss them in ghee / olive oil and a pinch of salt. bake them for 15 or so minutes until golden and crispy. check and turn the potatoes whilst they bake. leave aside.

  • to smoke eggplants - place over a direct gas flame turning every minute or so to different positions to ensure the whole eggplant is cooked. some juice may ooze out, this is okay. once they feel soft when you push them, leave to cool on a plate (they’ll keep cooking in their own heat).

  • in a pot - add 1 jar of homestyle church farm general store curry paste, 300 ml of coconut cream, 2 largely chopped tomatoes, 8 curry leaves & a small handful of coriander. bring to the boil. once boiling, turn down to simmer for 5 minutes.

  • peel the skin off the eggplant, keeping the eggplants whole and line them into the serving bowl. sprinkle them with a pinch of salt. add potatoes too. (you can also add the eggplant & potato into the pot).

  • pour curry sauce into the serving bowl.

  • add 1 tbsp coconut oil or ghee into a fry pan, on high heat. when oil is hot, add the tempering spices and cook for 30 seconds or so until the urid dal has browned. Quickly tip over the curry, making sure you don’t burn the spices.

  • garnish with fresh coriander and serve with steamed basmati rice, flatbread & some greens!

Cade's Smoked Eggplant & Potato Curry
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