You are currently viewing EGGPLANI AND POTATO CURRY RECIPE

EGGPLANI AND POTATO CURRY RECIPE

EGGPLANI AND POTATO CURRY RECIPE

EGGPLANI AND POTATO CURRY RECIPE

5/5

Eggplant and Potato Curry is a delicious and nutritious Indian dish that combines tender eggplant and potatoes in a flavorful curry sauce. This vegetarian recipe is not only tasty but also suitable for those following a weight loss journey. Packed with essential nutrients, it makes for a satisfying and healthy meal option.

INGREDIENTS

  • 1 large eggplant, diced
  • 2 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves for garnish

INSTRUCTIONS

  1. Heat oil in a large pan or skillet over medium heat.
  2. Add cumin seeds and let them sizzle for a few seconds until fragrant.
  3. Add chopped onions and sauté until they turn golden brown.
  4. Add minced garlic and grated ginger. Sauté for another minute.
  5. Add chopped tomatoes and cook until they turn soft and mushy.
  6. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
  7. Add diced eggplant and potatoes. Stir to coat them with the spice mixture.
  8. Cover the pan and cook on low heat for about 15-20 minutes or until the vegetables are tender.
  9. Once the vegetables are cooked, remove the lid and simmer for a few more minutes to thicken the curry.
  10. Garnish with fresh coriander leaves.
  11. Serve hot with steamed rice or roti.

TIPS

  1. To reduce the oil content, you can roast the eggplant and potatoes in the oven instead of frying them.
  2. Feel free to adjust the spice levels according to your preference.
  3. You can add other vegetables like bell peppers or peas for variation and added nutrition.
  4. Pair this curry with a side of plain yogurt or raita to balance the flavors.
  5. Leftovers can be refrigerated and enjoyed the next day for a quick and healthy meal.

NUTRITION VALUE

  • Calories: XX kcal
  • Carbohydrates: XX g
  • Protein: XX g
  • Fat: XX g
  • Fiber: XX g

Related posts:

GRILLED VEGETABLE KEBABS WITH MINT YOGURT DIPGRILLED VEGETABLE KEBABS WITH MINT YOGURT DIP PANEER TIKKA WITH CUCUMBER AND TOMATO SALADPANEER TIKKA WITH CUCUMBER AND TOMATO SALAD MUSHROOM AND SPINACH CURRY WITH QUINOAMUSHROOM AND SPINACH CURRY WITH QUINOA QUINOA AND BLACK BEAN CHILIQUINOA AND BLACK BEAN CHILI

Leave a Reply