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Eggplant & Potato Curry
Budget-friendly recipe
Prepare this hearty curry with or without coconut milk.
Ingredients
to taste
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cup
- Large pot
- Wooden spoon
Directions
-
Heat oil in a large pot. Add onions and cook until soft, about 5 minutes. -
Add curry powder, garlic, ginger, and chili pepper. Cook for 3 minutes. -
Add eggplant and potatoes. Cook for 5 minutes over medium heat. -
Reduce heat to low and cook until potatoes are tender, about 20 minutes. Stir once or twice for even cooking.
-
Add tomatoes and tomato paste. Add salt and pepper. Stir well. -
Simmer for 5 minutes. -
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:
Total calories:
1
cup
220
Total fat:
9 g
Saturated fat:
4 g
Carbohydrates:
33 g
Protein:
5 g
Fiber:
6 g
Sodium:
486 mg
