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Eggplant & Potato Curry

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Photo attribution: My Tu Duong

Ready In: 1 hour

Serves: 6

Prepare this hearty curry with or without coconut milk.

What you'll need

Measuring cups

Measuring spoons

Sharp knife

Cutting board

Cheese grater (to shred veggies)

Large pot

Large wooden spoon

Stovetop

Ingredients

Serves 6

2 tablespoons Vegetable Oil

¹/₂ Onion chopped

1 teaspoon Curry Powder

1 clove Garlic minced

2 teaspoons Fresh Ginger grated

1 Green Chili Peppers seeded and chopped

1 Eggplants small, chopped

1 Potato small, chopped

1 Tomato large, chopped

2 tablespoons Tomato Paste

1 teaspoon Salt

of Black Pepper to taste

¹/₂ cup Unsweetened Coconut Milk (optional)

4 tablespoons Fresh Cilantro chopped

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's Tips

You may use yogurt instead of coconut milk.
Add cubed chicken or beef for a hearty meal.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 220
% Daily Value*
Total Fat 9 g		12%
	Saturated Fat 4 g	20%
Sodium 486 mg		21%
Total Carbohydrate 33 g		12%
	Dietary Fiber 6 g	21%
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Publication: Around the World at the Farmers' Market: Recipes from San Diego's African and Middle Eastern Community Cooks

Authors: Leahs Pantry

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