Heart-Healthy Aloo Baingan (Potato and Eggplant Curry)

Savor the comforting flavors of our Heart-Healthy Aloo Baingan (Potato and Eggplant Curry), a wholesome twist on a traditional Indian favorite. This vibrant, plant-based curry features tender cubes of eggplant and potato, simmered in a fragrant blend of cumin, mustard seeds, turmeric, and ground coriander. Cooked in heart-smart olive oil and brightened with fresh cilantro, this recipe keeps the rich taste while prioritizing your well-being. Perfect as a vegan main dish, it pairs beautifully with whole-grain bread or brown rice for a nutrient-packed meal. Ready in under an hour, this fiber-rich, low-fat delight is ideal for busy weeknights or satisfying family dinners.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 medium potatoes
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 large onion
• 3 large garlic cloves
• 1 inch ginger
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon ground cumin
• 0.5 teaspoon red chili powder
• 2 medium tomatoes
• 1 cup water
• 0.25 cup fresh cilantro
• 1 teaspoon salt

Directions

Step 1

Begin by thoroughly washing the eggplant and potatoes. Cut both into bite-sized cubes, keeping the skin on for added fiber.

Step 2

Heat olive oil in a large non-stick pan over medium heat. Once hot, add cumin seeds and mustard seeds, letting them sizzle for about 30 seconds until fragrant.

Step 3

Add finely chopped onion to the pan and sauté until it becomes translucent, approximately 5 minutes.

Step 4

Meanwhile, mince the garlic and ginger. Add them to the onions and cook for an additional 2 minutes.

Step 5

Stir in turmeric powder, coriander powder, ground cumin, and red chili powder, cooking for another minute to release the spices' aromatics.

Step 6

Add chopped tomatoes, stir well, and let them cook down until they are soft and start to form a sauce, about 5 minutes.

Step 7

Add the cubed potatoes and eggplant into the pan and mix with the spice and tomato mixture to coat the vegetables evenly.

Step 8

Add water and salt to the pan, stirring well. Cover the pan and let simmer for about 15-20 minutes, stirring occasionally until the potatoes and eggplant are tender and cooked through.

Step 9

Once the vegetables are cooked, remove from heat and garnish with fresh cilantro.

Step 10

Serve the Heart-Healthy Aloo Baingan hot with whole grain bread or brown rice for a complete meal.

Nutrition Facts

Serving size	(2082.7g)

Amount per serving	% Daily Value*
Calories	1094.4

Total Fat 34.3g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 3607.2mg	0%
Total Carbohydrate 186.5g	0%
Dietary Fiber 47.2g	0%
Total Sugars 55.9g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 345.8mg	0%
Iron 13.6mg	0%
Potassium 5612.6mg	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: 26.5%

Protein: 9.6%

Carbs: 63.9%