Curried Eggplant and Potatoes

Nutriscore Rating: 76/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 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

12 steps

1. Wash and dice the eggplants and potatoes into 1-inch cubes. Set aside.

2. Finely chop the onion, mince the garlic cloves, and grate the fresh ginger.

3. Dice the tomatoes into small pieces.

4. Heat the coconut oil in a large pot or deep skillet over medium heat.

5. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.

6. Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.

7. 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.

8. Add the diced potatoes and eggplant to the pot. Sauté for 5-7 minutes, stirring occasionally to coat the vegetables in the spices.

9. Stir in the diced tomatoes, coconut milk, and water. Season with salt and black pepper.

10. 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.

11. Taste and adjust seasoning as needed. If the curry is too thick, add a splash of water to loosen it.

12. 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

1 serving (686.1g)

Calories		344
% Daily Value*
Total Fat		11.7 g	15%
	Saturated Fat	8.9 g	45%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		1886 mg	82%
Total Carbohydrate		59.7 g	22%
	Dietary Fiber	13.0 g	47%
	Total Sugars	22.6 g
Protein		6.9 g	14%
Vitamin D		0.0 mcg	0%
Calcium		88 mg	7%
Iron		4.1 mg	23%
Potassium		1523 mg	32%

*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.

Source of Calories

Fat: 418 cal (28.2%%)

Protein: 109 cal (7.4%%)

Carbs: 956 cal (64.5%%)