Eggplant and Potato Curry

My Dad gave us a whole lot of potatoes from his vegetable garden and I wanted to use them in a fun way. So I whipped up this eggplant and potato curry and served it with Lemon Basmati Rice, Red Lentil Dahl, Cucumber and Mint Salad and Pappadums. Quite the feast! This recipe serves 3-4 people by itself (with accompanying rice).

1 large eggplant
6 large potatoes
Ghee or vegetable oil
1 onion, finely chopped
2 cloves of garlic, minced or finely chopped
1 teaspoon of ginger, grated or minced
3 teaspoons of ground cumin
4 teaspoons of ground coriander
1 tablespoon of fresh coriander, chopped
200ml of coconut milk
200ml of vegetable stock

1. Wash the potatoes and cut into large cubes, leaving the skins on if possible. Simmer in water on low boil (to keep the potatoes in good shape) for 10-15 minutes. Remove from heat when a fork can easily pierce the outside of a potato piece.
2. Remove stalk end from eggplant and cut into similar sized cubes. Sprinkle cubes with salt and allow to stand for twenty minutes in a colander to let bitter juices drain way. Wash well in plenty of cold water. Drain on paper towel.
3. In a large saucepan, heat up 2-3 tablespoons of ghee/vegetable oil. Add the eggplant pieces to the pain and cook on a high heat until eggplant has browned and soften (no need to cook all the way through).
4. Remove the eggplant from pan and set aside for later.
5. In the same pan, add a further 3 tablespoons of ghee/vegetable oil. Make curry sauce by cooking the onion, garlic and ginger in oil/ghee on low heat until soft and golden.
6. Add ground cumin and ground coriander to pan and cook a further two or three minutes until spices have released their aroma.
7. Add fresh coriander, vegetable stock and coconut milk. Simmer on a medium to low heat (don’t let the liquid come to a boil) for 10 minutes.
8. Add the potatoes and eggplant to the curry sauce. Stir and cover the pan. Allow to cook on stove top over low heat for 30 minutes. Stir every so often so ingredients don’t stick to the bottom of the pan.
9. Curry will be ready to eat when eggplant and potatoes are cooked through and sauce has a gravy consistency.
10. Serve and garnish with chopped fresh coriander leaves.

Adapted from Veggie’s recipe on Recipe Lover

One Comment Add yours

  1. vegematarian says:

    Many thanks to my gorgeous friend Maria who suggested that if you don’t want to use potato in this curry, use sweet potato or pumpkin. Always a good solution if you don’t want all those carbs or the heavy potato feeling in your tummy 🙂

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