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.
2
Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes.
3
Set aside to cool.
4
In a Dutch oven, heat the oil over moderately low heat.
5
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
6
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
7
Stir in the coriander, cumin, fennel seeds, and jalapeno and cook, stirring, for 1 minute longer.
8
Add the potatoes, salt, and water and bring to a simmer.
9
Cook, covered, until the potatoes start to soften, about 10 minutes.
10
Cut each eggplant open and spoon the pulp into the potato mixture.
11
Simmer, uncovered, until the potatoes are tender, about 5 minutes more.
12
Add the tomatoes and heat through, about 2 minutes.
13
Stir in the lemon juice and cilantro.

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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