Eggplant & Potato Curry

Eggplant and diced potatoes curry in a dark bowl.

Prepare this hearty curry with or without coconut milk.

Course Main Course

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

Dietary Need Vegetarian

Cooking Method Stovetop

Prep Time 10

Cook Time 30

Total Time 40

Servings

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