Curried Eggplant and Potatoes

Dive into a world of bold flavors with this Curried Eggplant and Potatoes recipe, a comforting vegan delight that combines tender eggplant, hearty potatoes, and a fragrant blend of spices. Simmered in creamy coconut milk with aromatic garlic, ginger, and a medley of curry seasonings, this dish boasts a velvety texture and a vibrant, slightly spicy kick. Fresh cilantro and a squeeze of lime juice add a refreshing finishing touch to every bite. With simple ingredients and a straightforward cooking process, this curry is perfect for a flavorful weeknight dinner or a special plant-based feast. Serve it with steamed rice or warm flatbreads to soak up the rich, savory sauce. Whether you're a curry aficionado or new to Indian-inspired dishes, this recipe is a must-try!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 medium potatoes
• 1 large onion
• 4 cloves garlic cloves
• 1 tablespoon fresh ginger
• 3 tablespoons coconut oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 2 medium tomatoes
• 400 milliliters coconut milk
• 0.5 cup water
• 2 tablespoons fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lime

Directions

Step 1

Wash and dice the eggplants and potatoes into 1-inch cubes. Set aside.

Step 2

Finely chop the onion, mince the garlic cloves, and grate the fresh ginger.

Step 3

Dice the tomatoes into small pieces.

Step 4

Heat the coconut oil in a large pot or deep skillet over medium heat.

Step 5

Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.

Step 6

Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.

Step 7

Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir well to coat the onions and release the aromas of the spices, about 1 minute.

Step 8

Add the diced potatoes and eggplant to the pot. Sauté for 5-7 minutes, stirring occasionally to coat the vegetables in the spices.

Step 9

Stir in the diced tomatoes, coconut milk, and water. Season with salt and black pepper.

Step 10

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, stirring occasionally, until the potatoes are tender and the curry thickens.

Step 11

Taste and adjust seasoning as needed. If the curry is too thick, add a splash of water to loosen it.

Step 12

Serve hot, garnished with freshly chopped cilantro and a squeeze of lime juice. Pair with steamed rice or flatbread for a complete meal.

Nutrition Facts

Serving size	(2647.1g)

Amount per serving	% Daily Value*
Calories	1531.3

Total Fat 47.3g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 7760.5mg	0%
Total Carbohydrate 267.0g	0%
Dietary Fiber 52.7g	0%
Total Sugars 87.1g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 374.6mg	0%
Iron 22.4mg	0%
Potassium 7020.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 7.9%

Carbs: 65.9%