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Eggplant & Potato Curry

Photo of prepared Eggplant Tomato Curry
Photo attribution: My Tu Duong
Ready In: 1 hour
Serves: 6
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
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


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
Black Pepper to taste
1/2 cup Unsweetened Coconut Milk (optional)
4 tablespoons Fresh Cilantro chopped



Step 1 picture
Heat oil in a large pot. Add onions and cook until soft, about 5 minutes.


Step 2 picture
Add curry powder, garlic, ginger, and chili pepper. Cook for 3 minutes.


Step 3 picture
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.


Step 5 picture
Add tomatoes and tomato paste. Add salt and pepper. Stir well.


Step 6 picture
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 g12%
Saturated Fat 4 g20%
Sodium 486 mg21%
Total Carbohydrate 33 g12%
Dietary Fiber 6 g21%
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:

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