Heart-Healthy Eggplant and Potato Curry
Experience the comforting warmth of our **Heart-Healthy Eggplant and Potato Curry**, a vibrant, plant-based dish that's as nourishing as it is flavorful. This easy-to-make curry combines tender eggplant, hearty potatoes, and nutrient-packed spinach, simmered to perfection in a fragrant medley of spices like turmeric, cumin, and garam masala. With its use of low-sodium vegetable broth and minimal oil, this recipe is designed to be kind to your heart while delighting your taste buds. Ready in just 45 minutes, it's perfect for a wholesome weeknight dinner. Garnished with fresh cilantro, this curry pairs beautifully with brown rice or quinoa, making it a satisfying and balanced meal for the whole family. Plus, it's vegan, gluten-free, and loaded with fiber and antioxidants—your new go-to for healthy comfort food!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Potatoes
- 2 tablespoons Olive oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 14 ounces Crushed tomatoes
- 1 cup Low-sodium vegetable broth
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach
- 0.5 cup Fresh cilantro
Instructions
Start by washing the eggplant and potatoes thoroughly. Dice the eggplant into cubes and peel and dice the potatoes to a similar size.
In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and potatoes and sauté for about 5 minutes or until they are slightly tender.
While the vegetables are cooking, chop the onion finely. Mince the garlic cloves and ginger.
Add the chopped onion to the pot and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and ginger and continue to cook for another minute until fragrant.
Pour in the crushed tomatoes and vegetable broth. Mix in the turmeric, cumin, coriander, garam masala, salt, and black pepper.
Bring the mixture to a simmer, cover, and let it cook for about 20 minutes, stirring occasionally, until the potatoes and eggplant are cooked through and tender.
Towards the end of the cooking time, add the spinach leaves and stir until they wilt into the curry, about 2-3 minutes.
Taste the curry and adjust seasoning if necessary.
Garnish with fresh cilantro before serving. Enjoy this heart-healthy curry with a side of brown rice or quinoa.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 50.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5590 mg | 119% | |
*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.
