Low Fat Eggplant and Potato Curry

Savor the comforting flavors of this Low Fat Eggplant and Potato Curry, a wholesome and nutritious dish perfect for weeknight dinners. This vibrant vegetarian curry combines tender cubes of eggplant and potatoes with aromatic spices like cumin, coriander, and turmeric, simmered in a light yet flavorful vegetable broth. The addition of fresh ginger, garlic, and ripe tomatoes enhances its depth of flavor, while a sprinkle of garam masala and chopped cilantro adds an irresistible finishing touch. Ready in under an hour, this low-fat recipe is both satisfying and guilt-free, making it an excellent choice for healthy eating. Serve it over steamed rice or with warm flatbread for a complete, hearty meal that’s packed with taste and nutrients.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium (about 500g total) Eggplant
• 3 medium (about 400g total) Potatoes
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon, minced Ginger
• 2 medium Tomato
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon, or to taste Salt
• 2 cups Vegetable broth
• 2 tablespoons, chopped Cilantro
• 2 teaspoons Vegetable oil

Directions

Step 1

Wash and cube the eggplants and potatoes into bite-sized pieces. Finely chop the onion, garlic, and tomatoes.

Step 2

Heat the vegetable oil in a large non-stick pan over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent.

Step 3

Add the minced garlic and ginger to the pan, sautéing for another 1-2 minutes until fragrant.

Step 4

Stir in the chopped tomatoes and cook for 3-4 minutes until they start to break down.

Step 5

Add the ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala to the pan. Stir well to combine the spices with the sautéed mixture.

Step 6

Add the cubed potatoes to the pan, mixing well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.

Step 7

Next, add the cubed eggplants and salt, stirring to combine everything evenly.

Step 8

Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pan and let it cook for 15-20 minutes, or until the potatoes and eggplants are tender.

Step 9

Once cooked, taste and adjust seasoning if necessary. If the curry is too thick, add a little more broth to reach your desired consistency.

Step 10

Garnish with freshly chopped cilantro and serve hot with steamed rice or your choice of flatbread.

Nutrition Facts

Serving size	(3165.1g)

Amount per serving	% Daily Value*
Calories	1881.3

Total Fat 18.7g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 7237.8mg	0%
Total Carbohydrate 398.4g	0%
Dietary Fiber 72.4g	0%
Total Sugars 89.0g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 503.0mg	0%
Iron 24.0mg	0%
Potassium 10747.6mg	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: 8.5%

Protein: 11.4%

Carbs: 80.2%