Eggplant And Potato Curry Recipe

Name: Eggplant And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 9 None baby eggplant, thickly sliced; 1 lb potatoes, peeled and coarsely chopped; 1/2 tsp cumin seeds; 1 tsp brown or black mustard seeds; 1 large onion, chopped; 2 cloves garlic, crushed; 1 tbsp grated fresh ginger; 2 None long green chilies, thinly sliced; 2 tbsp medium curry paste; 1 can (14 oz) diced tomatoes; 1 bunch spinach, trimmed and coarsely chopped; 1 tsp palm sugar or brown sugar

Servings: persons

1/2 cup olive oil
9 None baby eggplant, thickly sliced
1 lb potatoes, peeled and coarsely chopped
1/2 tsp cumin seeds
1 tsp brown or black mustard seeds
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 None long green chilies, thinly sliced
2 tbsp medium curry paste
1 can (14 oz) diced tomatoes
1 bunch spinach, trimmed and coarsely chopped
1 tsp palm sugar or brown sugar

1
Heat the oil in a large skillet or wok on medium-high heat. Cook the eggplant and potatoes, separately, in batches until browned. Drain on paper towels.
2
Add the cumin and mustard seeds to the same pan, and cook, stirring, until fragrant. Add the onion, garlic and ginger and cook, stirring, until onion is soft. Add the chilies and curry paste and cook, stirring, until fragrant.
3
Add the potatoes, the undrained tomatoes and 1 cup water. Simmer, uncovered, until the potato is tender. Add the eggplant, spinach and sugar and simmer, uncovered, until the spinach is wilted. Season to taste.

456

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1/2 cup olive oil, 9 None baby eggplant, thickly sliced, 1 lb potatoes, peeled and coarsely chopped, 1/2 tsp cumin seeds, and more.

Yes, Eggplant And Potato Curry 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.

Eggplant And Potato Curry

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