High Protein Aloo Baingan (Potato and Eggplant Curry)

Elevate your weeknight dinners with this High Protein Aloo Baingan (Potato and Eggplant Curry), a delightful twist on a classic Indian dish. Packed with tender potatoes, velvety eggplants, and protein-rich chickpeas, this hearty vegan curry combines robust spices like cumin, turmeric, and garam masala for a vibrant explosion of flavor. The recipe is easy to follow, taking just under an hour from prep to plate, making it perfect for busy schedules. Serve this nutritious curry over fluffy steamed rice or alongside warm chapati for a wholesome and satisfying meal. Ideal for those seeking high-protein, plant-based comfort food with an authentic touch!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large potatoes
• 2 eggplants (small)
• 1.5 cups cooked chickpeas
• 1 medium onion
• 2 medium tomatoes
• 3 garlic cloves
• 1 inch piece ginger
• 1 green chili
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro
• 1 cup water

Directions

Step 1

Begin by peeling the potatoes and cutting them into 1-inch cubes. Set aside.

Step 2

Slice the eggplants lengthwise into quarters and then cut into 1-inch pieces.

Step 3

Finely chop the onion, tomatoes, garlic, and ginger.

Step 4

Heat the vegetable oil in a large pan over medium heat.

Step 5

Add the cumin seeds and let them splutter for about 30 seconds.

Step 6

Add the chopped onions and sauté until they turn golden brown.

Step 7

Stir in the garlic, ginger, and green chili, cooking for an additional 2 minutes.

Step 8

Add the tomatoes, salt, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes break down and the oil separates from the mixture.

Step 9

Add the cubed potatoes and eggplants to the pan, mixing them well with the tomato-onion mixture.

Step 10

Cover the pan and cook for 10 minutes, stirring occasionally to ensure even cooking.

Step 11

Add the cooked chickpeas and 1 cup of water. Mix well.

Step 12

Cover and simmer on low heat for another 15 minutes, or until the vegetables are tender.

Step 13

Stir in the garam masala and adjust salt to taste.

Step 14

Garnish with chopped fresh cilantro before serving.

Step 15

Serve hot with rice or chapati.

Nutrition Facts

Serving size	(1786.6g)

Amount per serving	% Daily Value*
Calories	1489.6

Total Fat 37.8g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2486.8mg	0%
Total Carbohydrate 255.2g	0%
Dietary Fiber 49.5g	0%
Total Sugars 42.0g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 408.0mg	0%
Iron 21.4mg	0%
Potassium 5592.9mg	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: 21.8%

Protein: 12.8%

Carbs: 65.4%