Low Sodium Eggplant and Potato Curry
Savor the rich, aromatic flavors of this **Low Sodium Eggplant and Potato Curry**, a wholesome dish that’s big on taste and easy on salt. This heart-healthy recipe brings together tender chunks of eggplant and potatoes simmered in a creamy, spiced coconut milk sauce, accented by ginger, garlic, and the earthy warmth of cumin. With no added salt, the robust blend of coriander, turmeric, and a hint of chili powder ensures every bite bursts with vibrant flavor. Perfect for busy weeknights, this one-pot vegetarian curry is ready in under an hour, making it a satisfying and nutritious meal for the whole family. Serve it with steaming basmati rice or flatbread, and don’t forget to sprinkle on fresh cilantro for a refreshing finish!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Potatoes
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 1 cup Tomato, chopped
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Black pepper, ground
- 1 cup Coconut milk
- 0.25 cup Fresh cilantro leaves
- 1 tablespoon Lemon juice
- 1 cup Water
Instructions
Start by cutting the eggplant into 1-inch cubes and the potatoes into similar-sized cubes. Set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger. Set these aside separately.
In a large pan or pot, heat the olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion to the pan and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Stir in the chopped tomato, coriander powder, turmeric powder, red chili powder, and black pepper. Cook for 3-4 minutes until the tomatoes soften.
Add the potato cubes to the pan and mix well with the spices. Pour in the water and bring to a simmer. Cover and cook for about 10 minutes.
Once the potatoes are starting to soften, add the eggplant cubes. Stir well, cover, and continue to cook for another 10 minutes, stirring occasionally.
Pour the coconut milk into the curry, stirring well to combine. Let it simmer uncovered on low heat for another 5 minutes until the vegetables are tender.
Add the lemon juice and stir in half of the chopped cilantro, saving some for garnish.
Taste and adjust seasonings if necessary, although the dish should remain low sodium.
Serve the curry hot, garnished with the remaining cilantro leaves.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 58.3 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5074 mg | 108% | |
*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.
