Go Back
–+ servings
A large bowl filled to the top with a bright eggplant and potato curry.
Print

Eggplant and Potato Curry

Course Main Course
Keyword Yogurt, Ginger, Onion, Fresh Ginger, Garlic, Green Chili Peppers, Tomato, Unsweetened Coconut Milk, Tomato Paste, Cilantro, Vegetarian, Vegan, Potato, Eggplant, Oil, Curry Powder, Garlic Cloves, Gluten Free, Curry, Coconut Milk
Dietary Need Vegetarian, Vegan, Gluten Free
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 150kcal
Author Recipe from: EatFresh.com

Equipment

  • Stovetop
  • Large Pot

Ingredients

  • 2 Tablespoons Vegetable Oil
  • ½ Onion Chopped
  • 1 teaspoon Curry Powder
  • 1 clove Garlic Minced
  • 2 teaspoons Ginger Grated, or ¼ teaspoon ground ginger
  • 1 Green Chili Pepper Seeded and chopped
  • 1 Eggplant Chopped
  • 1 Potato Chopped
  • 1 Tomato Chopped
  • 2 Tablespoons Tomato Paste
  • 1 teaspoon Salt
  • Ground Black Pepper To taste
  • ½ cup Unsweetened Coconut Milk Or plain yogurt
  • 4 Tablespoons 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 or yogurt. Add cilantro and serve.

Nutrition

Calories: 150kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 463mg | Potassium: 504mg | Fiber: 5g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg