Eggplant & Potato Curry
Prepare this hearty curry with or without coconut milk.
Ingredients
- 2 Tbsp Vegetable Oil
- 1/2 Onion Chopped
- 1 tsp Curry Powder
- 1 clove Garlic Minced
- 2 tsp Ginger
- 1 Green Chili Pepper Seeded and chopped
- 1 Eggplant Small, chopped
- 1 Potato Small, chopped
- 1 Tomato Large, chopped
- 2 Tbsp Tomato Paste
- 1 tsp Salt
- Black Pepper To taste
- 1/2 cup Unsweetened Coconut Milk
- 4 tbsp Cilantro Fresh, chopped
Equipment
- Stovetop
- Large Pot
Instructions
- Heat oil in a large pot. Add onions and cook until soft, about 5 minutes.
- Add curry powder, garlic, ginger, and chili pepper. Cook for 3 minutes.
- Add eggplant and potatoes. Cook for 5 minutes over medium heat.
- Reduce heat to low and cook until potatoes are tender, about 20 minutes. Stir once or twice for even cooking.
- Add tomatoes and tomato paste. Add salt and pepper. Stir well.
- Simmer for 5 minutes.
- Stir in coconut milk, if using. Add cilantro and serve.
Notes
Chef’s Tips
- You may use yogurt instead of coconut milk.
- Add cubed chicken or beef for a hearty meal.
Nutrition
Nutrition Facts
Eggplant & Potato Curry
Serving Size
1 cup
Amount per Serving
Calories
220
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Sodium
926
mg
40
%
Potassium
1009
mg
29
%
Carbohydrates
31
g
10
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
5
g
10
%
Vitamin A
584
IU
12
%
Vitamin C
30
mg
36
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Eggplant, Curry Powder, Fresh Ginger, Black Pepper, Green Chili Peppers, Unsweetened Coconut Milk, Onion, Garlic, Tomato, Tomato Paste, Cilantro, Salt, Vegetable Oil, Potato
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