Eggplant and Potato Curry

Dive into the rich and aromatic world of spices with this Eggplant and Potato Curry, a comforting vegan meal that's perfect for weeknight dinners or special occasions. This hearty dish combines tender chunks of eggplant and potato simmered in a spiced tomato base, elevated by creamy coconut milk and warming garam masala. With the subtle nuttiness of cumin seeds and the zing of fresh ginger and garlic, this curry is bursting with vibrant, balanced flavors. Ready in just an hour, it's an easy yet impressive recipe to serve with steamed rice or naan. Garnished with fresh cilantro, this gluten-free curry is a satisfying option for plant-based food lovers. Perfectly blending simplicity with flavor, it’s sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplants
• 2 medium Potatoes
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 medium Tomatoes
• 1 cup Coconut milk
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 cup Fresh cilantro
• 1 cup Water

Directions

Step 1

Wash the eggplants and potatoes thoroughly. Cut the eggplants into 1-inch cubes and the potatoes into similar-sized pieces.

Step 2

Finely chop the onion and tomatoes. Mince the garlic cloves and grate the ginger.

Step 3

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.

Step 4

Add the chopped onion to the pan and sauté until golden brown, about 5-6 minutes.

Step 5

Stir in the minced garlic and grated ginger, and cook for another minute until the raw smell disappears.

Step 6

Add the chopped tomatoes to the pan and cook until they become soft and mushy, stirring occasionally, for about 4-5 minutes.

Step 7

Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes until the spices are well incorporated.

Step 8

Add the cubed potatoes and eggplants, and mix everything well with the spice mixture.

Step 9

Pour in the cup of water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the potatoes and eggplants are tender.

Step 10

Stir in the coconut milk and garam masala. Simmer for another 5 minutes to allow the flavors to meld together.

Step 11

Taste and adjust the seasoning if necessary. Garnish with freshly chopped cilantro before serving.

Step 12

Serve the curry hot with steamed rice or your choice of bread.

Nutrition Facts

Serving size	2014.1 grams (2014.1g)

Amount per serving	% Daily Value*
Calories	1141

Total Fat 44.20g	57%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 25.40g
Cholesterol 0mg	0%
Sodium 2495mg	108%
Total Carbohydrate 182.60g	66%
Dietary Fiber 36.50g	130%
Total Sugars 55.60g
Protein 23.30g	47%

Vitamin D 0IU	0%
Calcium 310mg	24%
Iron 13mg	72%
Potassium 4943mg	105%

*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.

Source of Calories

Fat: 32.6%

Protein: 7.6%

Carbs: 59.8%