Spicy Eggplant and Potato Curry
Spicy Eggplant and Potato Curry is a flavorful and aromatic vegan dish that combines tender eggplant and diced potatoes with a medley of spices and creamy coconut milk. This curry is both hearty and satisfying, making it a perfect choice for a comforting dinner.
INGREDIENTS
- 2 medium-sized eggplants, cut into cubes
- 2 medium-sized potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1/2 cup canned coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Cooked rice or naan bread, for serving
INSTRUCTIONS
Prepare the Eggplant and Potato Curry:
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the chopped tomatoes to the skillet. Cook for about 5-7 minutes until the tomatoes are soft and the mixture thickens.
Stir in the ground turmeric, ground coriander, ground cumin, red chili powder, and salt. Cook for a minute to toast the spices.
Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally.
Add the eggplant cubes to the skillet and cook for another 5 minutes, allowing the vegetables to brown slightly.
Pour in the canned coconut milk and stir well to combine.
Reduce the heat to low, cover the skillet, and simmer for about 20-25 minutes or until the potatoes and eggplants are tender.
Serve Spicy Eggplant and Potato Curry:
Garnish with fresh chopped cilantro leaves if desired.
Serve hot with cooked rice or naan bread for a flavorful and aromatic curry
TIPS
- Adjust the level of spiciness by varying the amount of red chili powder or using fresh green chilies.
- You can customize this curry by adding other vegetables like bell peppers or peas.
- For added creaminess, you can use full-fat coconut milk.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 30-35g
- Protein: 5-7g
- Fat: 12-15g
- Fiber: 5-7g
