Urmila'S Baked Potato And Eggplant Curry Recipe

Name: Urmila'S Baked Potato And Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, minced; 1/4 cup peanuts or 1/4 cup cashews, ground; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1/4 teaspoon turmeric; 1/8 teaspoon indian chili powder; 1/4 teaspoon salt; 1 lemon, juice of; 0.5 (14 ounce) can crushed tomatoes; 1 large eggplant; 3 large potatoes (halved) or 9 new potatoes (whole); fresh cilantro (to garnish)

Servings: persons

4 garlic cloves, minced
1/4 cup peanuts or 1/4 cup cashews, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon turmeric
1/8 teaspoon indian chili powder
1/4 teaspoon salt
1 lemon, juice of
0.5 (14 ounce) can crushed tomatoes
1 large eggplant
3 large potatoes (halved) or 9 new potatoes (whole)
fresh cilantro (to garnish)

1
Preheat oven to 400 degrees F.
2
Mix together first 9 ingredients (from garlic to lemon juice).
3
Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
4
Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
5
Spread spice mixture onto eggplant and rub over potatoes to coat.
6
Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
7
Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
8
Top with cilantro and serve.

280

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: 4 garlic cloves, minced, 1/4 cup peanuts or 1/4 cup cashews, ground, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and more.

Yes, Urmila'S Baked Potato And Eggplant 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.

Urmila'S Baked Potato And Eggplant Curry

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