Eggplant & Potato Curry

eggplant-tomato-curry.jpg

Eggplant Tomato Curry
Eggplant Tomato Curry

Photo attribution: 

My Tu Duong
Eggplant & Potato Curry
Budget-friendly recipe
704

Prepare this hearty curry with or without coconut milk.

Ingredients

2
tablespoons
½

chopped

1
teaspoon
1

minced

2
teaspoons

grated

1

seeded and chopped

1

chopped small

1

chopped

2
tablespoons
1
teaspoon
½
cup

(optional)

4
tablespoons

chopped

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Measuring cup
  • Large pot
  • Wooden spoon

Directions

  1. Heat oil in a large pot. Add onions and cook until soft, about 5 minutes.
  2. Add curry powder, garlic, ginger, and chili pepper. Cook for 3 minutes.
  3. Add eggplant and potatoes. Cook for 5 minutes over medium heat.
  4. Reduce heat to low and cook until potatoes are tender, about 20 minutes. Stir once or twice for even cooking.
  5. Add tomatoes and tomato paste. Add salt and pepper. Stir well.
  6. Simmer for 5 minutes.
  7. Stir in coconut milk, if using. Add cilantro and serve.

Chef Tips

  • You may use yogurt instead of coconut milk.

  • Add cubed chicken or beef for a hearty meal.

Nutrition Info and more

Serving size:
1
cup
Total calories:
220
Total fat:
9 g
Saturated fat:
4 g
Carbohydrates:
33 g
Protein:
5 g
Fiber:
6 g
Sodium:
486 mg
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