Eggplant-Potato Curry Recipe

Recipe By Slurrp

Eggplant-Potato Curry is a flavorful and hearty dish made with tender eggplant and potatoes cooked in a rich and aromatic curry sauce. This vegetarian curry is packed with spices and flavors, making it a perfect comfort food. The combination of eggplant and potatoes creates a delicious and satisfying texture, while the curry sauce adds a depth of flavor. Serve this curry with rice or naan bread for a complete and satisfying meal.

4.4
15 Rating -
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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Eggplant-Potato Curry
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Ingredients for Eggplant-Potato Curry Recipe

  • 1/2 Medium Sized Eggplants, Cubed
  • 1/2 Medium Sized Potatoes, Diced
  • 1/4 Onion, Chopped
  • 1/2 teaspoon Cumin Seeds
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 cup Tomato Puree
  • 1/4 teaspoon Garam Masala
  • as per your need Fresh Cilantro Leaves For Garnish
  • as per your need Oil For Cooking

Directions: Eggplant-potato Curry Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Peel and dice the potatoes into bite-sized pieces. Cut the eggplant into cubes.
  • STEP 2.Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  • STEP 3.Add chopped onions and sauté until they turn golden brown. Then, add ginger-garlic paste and cook for another minute.
  • STEP 4.Add the diced potatoes and eggplant to the pan. Stir well to coat the vegetables with the spices.
  • STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix everything together.
  • STEP 6.Cover the pan and cook for about 15-20 minutes, or until the vegetables are tender.
  • STEP 7.Once the vegetables are cooked, add tomato puree and garam masala. Stir well and cook for another 2-3 minutes.
  • STEP 8.Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
  • STEP 9.Enjoy the delicious Eggplant-Potato Curry!

Cooking Tips

  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • For a creamier curry, you can add a splash of coconut milk or cream towards the end of cooking.
  • If you prefer a thicker curry, you can mash some of the cooked potatoes and eggplant with the back of a spoon.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the Eggplant-Potato Curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
89
calories per serving
4 g Fat2 g Protein11 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    11g
  • Fiber
    3g

MacroNutrients

  • Carbs
    11g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    1mg
  • Vitamin A
    146mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    47mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp