Curried Eggplant and Potatoes
Dive into a world of bold flavors with this Curried Eggplant and Potatoes recipe, a comforting vegan delight that combines tender eggplant, hearty potatoes, and a fragrant blend of spices. Simmered in creamy coconut milk with aromatic garlic, ginger, and a medley of curry seasonings, this dish boasts a velvety texture and a vibrant, slightly spicy kick. Fresh cilantro and a squeeze of lime juice add a refreshing finishing touch to every bite. With simple ingredients and a straightforward cooking process, this curry is perfect for a flavorful weeknight dinner or a special plant-based feast. Serve it with steamed rice or warm flatbreads to soak up the rich, savory sauce. Whether you're a curry aficionado or new to Indian-inspired dishes, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 medium potatoes
- 1 large onion
- 4 cloves garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 2 medium tomatoes
- 400 milliliters coconut milk
- 0.5 cup water
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime
Instructions
Wash and dice the eggplants and potatoes into 1-inch cubes. Set aside.
Finely chop the onion, mince the garlic cloves, and grate the fresh ginger.
Dice the tomatoes into small pieces.
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir well to coat the onions and release the aromas of the spices, about 1 minute.
Add the diced potatoes and eggplant to the pot. Sauté for 5-7 minutes, stirring occasionally to coat the vegetables in the spices.
Stir in the diced tomatoes, coconut milk, and water. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, stirring occasionally, until the potatoes are tender and the curry thickens.
Taste and adjust seasoning as needed. If the curry is too thick, add a splash of water to loosen it.
Serve hot, garnished with freshly chopped cilantro and a squeeze of lime juice. Pair with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 87.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 7021 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
