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Photo attribution: My Tu Duong
Prepare this hearty curry with or without coconut milk.
What you'll need
Cheese grater (to shred veggies)
Large wooden spoon
2 tablespoons Vegetable Oil
2 teaspoons Fresh Ginger grated
1 Green Chili Peppers seeded and chopped
1 Eggplants small, chopped
2 tablespoons Tomato Paste
1/2 cup Unsweetened Coconut Milk (optional)
4 tablespoons Fresh Cilantro chopped
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.
4.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.
7.Stir in coconut milk, if using. Add cilantro and serve.
- You may use yogurt instead of coconut milk.
- Add cubed chicken or beef for a hearty meal.
|Amount Per Serving|
|% 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: