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Eggplant and diced potatoes curry in a dark bowl.
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Eggplant & Potato Curry

Prepare this hearty curry with or without coconut milk.
Course Main Course
Keyword Black Pepper, Cilantro, Curry Powder, Eggplant, Fresh Ginger, Garlic, Green Chili Peppers, Onion, Potato, Salt, Tomato, Tomato Paste, Unsweetened Coconut Milk, Vegetable Oil
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 220kcal
Author EatFresh

Equipment

  • Stovetop
  • Large Pot

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

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

Serving: 1cup | Calories: 220kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Sodium: 926mg | Potassium: 1009mg | Fiber: 9g | Sugar: 11g | Vitamin A: 584IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 2mg