Eggplant and Potato Curry
Dive into the rich, aromatic flavors of this Eggplant and Potato Curry, a comforting, plant-based dish brimming with spices and creamy coconut milk. Featuring tender eggplant and golden potatoes simmered in a fragrant medley of cumin, turmeric, coriander, and garam masala, this curry is a wholesome balance of earthy flavors and luscious textures. The dish is brought to life with fresh garlic, ginger, and tomatoes, while a splash of coconut milk adds a velvety finish. Perfect for weeknight dinners or special occasions, this one-pot vegan curry pairs beautifully with steamed rice or warm flatbread. Ready in just an hour, this satisfying recipe is a must-try for curry lovers and spice enthusiasts alike! Keywords: Eggplant and Potato Curry, vegan curry, coconut milk curry, Indian-style curry recipe, plant-based dinner ideas.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 2 medium Potatoes
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 medium Tomatoes
- 1 cup Coconut milk
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro
- 1 cup Water
Instructions
Wash the eggplants and potatoes thoroughly. Cut the eggplants into 1-inch cubes and the potatoes into similar-sized pieces.
Finely chop the onion and tomatoes. Mince the garlic cloves and grate the ginger.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the chopped onion to the pan and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger, and cook for another minute until the raw smell disappears.
Add the chopped tomatoes to the pan and cook until they become soft and mushy, stirring occasionally, for about 4-5 minutes.
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes until the spices are well incorporated.
Add the cubed potatoes and eggplants, and mix everything well with the spice mixture.
Pour in the cup of water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the potatoes and eggplants are tender.
Stir in the coconut milk and garam masala. Simmer for another 5 minutes to allow the flavors to meld together.
Taste and adjust the seasoning if necessary. Garnish with freshly chopped cilantro before serving.
Serve the curry hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 55.6 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4943 mg | 105% | |
*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.
