Low Fat Eggplant and Potato Curry
Discover the irresistible flavors of this Low Fat Eggplant and Potato Curry, a wholesome and guilt-free twist on a classic Indian-inspired dish. Packed with tender eggplant and hearty potatoes, this vibrant curry is simmered in a spiced vegetable broth infused with cumin, turmeric, garam masala, and coriander for a fragrant, mouthwatering experience. The addition of tomatoes, garlic, and ginger adds depth and tang, while a sprinkling of fresh cilantro elevates the dish with a pop of color and freshness. Perfect for weeknight dinners, this vegan-friendly recipe is light, nutritious, and ready in under an hour. Serve with fluffy steamed rice or warm flatbread for a satisfying meal that’s as healthy as it is delicious. Keywords: eggplant curry, potato curry, low fat recipes, vegan curry, healthy Indian recipes, vegetable curry.
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Recipe Information
Ingredients
- 2 medium (about 500g total) Eggplant
- 3 medium (about 400g total) Potatoes
- 1 large Onion
- 4 cloves Garlic
- 1 tablespoon, minced Ginger
- 2 medium Tomato
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon, or to taste Salt
- 2 cups Vegetable broth
- 2 tablespoons, chopped Cilantro
- 2 teaspoons Vegetable oil
Instructions
Wash and cube the eggplants and potatoes into bite-sized pieces. Finely chop the onion, garlic, and tomatoes.
Heat the vegetable oil in a large non-stick pan over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent.
Add the minced garlic and ginger to the pan, sautéing for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 3-4 minutes until they start to break down.
Add the ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala to the pan. Stir well to combine the spices with the sautéed mixture.
Add the cubed potatoes to the pan, mixing well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
Next, add the cubed eggplants and salt, stirring to combine everything evenly.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pan and let it cook for 15-20 minutes, or until the potatoes and eggplants are tender.
Once cooked, taste and adjust seasoning if necessary. If the curry is too thick, add a little more broth to reach your desired consistency.
Garnish with freshly chopped cilantro and serve hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7238 mg | 315% | |
| Total Carbohydrate | 398.4 g | 145% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 89.0 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 10748 mg | 229% | |
*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.
