Heart-Healthy Eggplant and Potato Curry

Embrace the warmth and richness of this Heart-Healthy Eggplant and Potato Curry, a flavorful, plant-based dish that’s as nutritious as it is comforting. Packed with tender eggplant, hearty potatoes, and a fragrant blend of spices like turmeric, cumin, and garam masala, this vegan curry delivers a wonderful balance of taste and health benefits. Low in sodium and boosted with nutrient-rich spinach and fresh cilantro, it’s a perfect choice for those seeking a wholesome, heart-smart meal. Quick to prepare in just 45 minutes, this one-pot recipe is ideal for busy weeknights, and it pairs beautifully with brown rice or quinoa for a satisfying, fiber-rich dinner. Whether you’re a curry enthusiast or exploring plant-based options, this dish offers an irresistible combination of bold flavors and nourishing ingredients.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 medium Potatoes
• 2 tablespoons Olive oil
• 1 large Onion
• 4 pieces Garlic cloves
• 1 inch Ginger
• 14 ounces Crushed tomatoes
• 1 cup Low-sodium vegetable broth
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Spinach
• 0.5 cup Fresh cilantro

Directions

Step 1

Start by washing the eggplant and potatoes thoroughly. Dice the eggplant into cubes and peel and dice the potatoes to a similar size.

Step 2

In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and potatoes and sauté for about 5 minutes or until they are slightly tender.

Step 3

While the vegetables are cooking, chop the onion finely. Mince the garlic cloves and ginger.

Step 4

Add the chopped onion to the pot and sauté until it becomes translucent, about 3-4 minutes.

Step 5

Stir in the minced garlic and ginger and continue to cook for another minute until fragrant.

Step 6

Pour in the crushed tomatoes and vegetable broth. Mix in the turmeric, cumin, coriander, garam masala, salt, and black pepper.

Step 7

Bring the mixture to a simmer, cover, and let it cook for about 20 minutes, stirring occasionally, until the potatoes and eggplant are cooked through and tender.

Step 8

Towards the end of the cooking time, add the spinach leaves and stir until they wilt into the curry, about 2-3 minutes.

Step 9

Taste the curry and adjust seasoning if necessary.

Step 10

Garnish with fresh cilantro before serving. Enjoy this heart-healthy curry with a side of brown rice or quinoa.

Nutrition Facts

Serving size	(1961.0g)

Amount per serving	% Daily Value*
Calories	1049.9

Total Fat 32.7g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 2234.0mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 40.1g	0%
Total Sugars 50.0g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 358.3mg	0%
Iron 15.1mg	0%
Potassium 5590.4mg	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: 9.5%

Carbs: 64.0%