Mediterranean Diet Eggplant and Potato Curry
Experience the perfect fusion of Mediterranean and Indian flavors with this hearty Mediterranean Diet Eggplant and Potato Curry. Bursting with vibrant spices like turmeric, cumin, and coriander, this plant-based recipe brings together tender eggplant, creamy potatoes, and a rich tomato-based sauce. The dish is elevated with the use of extra virgin olive oil, fresh parsley, and a bright squeeze of lemon, creating a balance of savory warmth and zesty freshness. Ready in just an hour, this wholesome one-pot meal is not only packed with nutrients but also naturally vegan and gluten-free, making it ideal for a range of dietary preferences. Serve it as a comforting standalone dish or pair it with crusty bread or fluffy rice for a complete Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 1 large eggplant
- 3 medium potatoes
- 3 tablespoons extra virgin olive oil
- 1 large onion
- 4 garlic cloves
- 1 14-ounce can canned crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
- 1 lemon
Instructions
Slice the eggplant into 1-inch cubes and place them in a bowl. Sprinkle with a little salt and set aside for about 10 minutes to draw out any bitterness.
Peel and cube the potatoes into 1-inch pieces.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
Rinse the eggplant cubes under water to remove excess salt, then pat them dry with a paper towel.
Add the minced garlic to the onions and sauté for another minute until fragrant.
Add the eggplant cubes to the pan, stirring occasionally, and cook until they start to brown, about 5 minutes.
Add the cubed potatoes to the skillet and stir to combine with the eggplant.
Pour in the crushed tomatoes and vegetable broth, mixing to ensure everything is coated.
Stir in the turmeric, cumin, coriander, cayenne pepper, salt, and black pepper.
Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 30 minutes, or until the potatoes are tender.
Check seasoning and adjust salt and pepper if needed.
Chop the fresh parsley and add it to the curry just before serving for a fresh touch.
Serve the curry warm, with a squeeze of lemon over the top for a touch of brightness.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4821 mg | 210% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 64.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7586 mg | 161% | |
*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.
