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: 2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork; 3 tablespoons cooking oil; 2 onions, sliced; 2 cloves garlic, minced; 2 tablespoons grated fresh ginger; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 teaspoon fennel seeds; 1 jalapeno pepper, seeds and ribs removed, minced; 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes; 2 teaspoons salt; 2 cups water; 3 medium tomatoes (about 1 pound), chopped; 2 tablespoons lemon juice; 1/2 cup chopped cilantro

Servings: persons

2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork
3 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon fennel seeds
1 jalapeno pepper, seeds and ribs removed, minced
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes
2 teaspoons salt
2 cups water
3 medium tomatoes (about 1 pound), chopped
2 tablespoons lemon juice
1/2 cup chopped cilantro

1
Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
2
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeno and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
3
Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.
4
Wine Recommendation: A robust, grenache-based Gigondas or Vacqueyras from the southern Rhone valley will meld beautifully with the smoky and earthy flavors of this curry.

257

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 15 ingredients. The key ingredients include: 2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork, 3 tablespoons cooking oil, 2 onions, sliced, 2 cloves garlic, minced, 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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