Curried Eggplant and Potatoes Recipe

Name: Curried Eggplant and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup chicken broth, nonfat and low sodium; 2 garlic cloves, whole, peeled; 2 teaspoons fresh gingerroot, minced; ¼ teaspoon chili powder; 1 medium onion, chopped; ½ teaspoon ground turmeric; 2 cups potatoes, diced; 3 cups eggplants, chopped; 1 teaspoon curry powder; 1 cup frozen green pea, thawed; 2 cups cooked rice

Servings: persons

¾ cup chicken broth, nonfat and low sodium
2 garlic cloves, whole, peeled
2 teaspoons fresh gingerroot, minced
¼ teaspoon chili powder
1 medium onion, chopped
½ teaspoon ground turmeric
2 cups potatoes, diced
3 cups eggplants, chopped
1 teaspoon curry powder
1 cup frozen green pea, thawed
2 cups cooked rice

1
Combine 2 tblsp broth, the garlic, gingerroot, chili powder and onion in a blender or food processor and puree.
2
Heat puree in a large saucepan.
3
Add turmeric and stir in potatoes.
4
Cover and simmer 5 minutes.
5
Add remaining broth and eggplant, cover and simmer for 8 minutes.
6
Stir in curry powder and peas and continue to simmer until peas and eggplant are cooked through, about 5 minutes.
7
Serve over rice.

631

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup chicken broth, nonfat and low sodium, 2 garlic cloves, whole, peeled, 2 teaspoons fresh gingerroot, minced, ¼ teaspoon chili powder, and more.

Yes, Curried Eggplant and Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Eggplant and Potatoes

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