Eggplant and diced potatoes curry in a dark bowl.

Eggplant & Potato Curry

EatFresh
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 Black Pepper, Cilantro, Curry Powder, Eggplant, Fresh Ginger, Garlic, Green Chili Peppers, Onion, Potato, Salt, Tomato, Tomato Paste, Unsweetened Coconut Milk, Vegetable Oil