Low Sodium Eggplant and Potato Curry

Dive into the wholesome flavors of this Low Sodium Eggplant and Potato Curry, a vibrant and heart-healthy dish perfect for those seeking bold taste without excess salt. This vegan-friendly recipe features tender eggplant and potatoes simmered in a fragrant blend of cumin, coriander, turmeric, and a splash of creamy coconut milk. Fresh ginger, garlic, and a touch of red chili powder add layers of warmth, while lemon juice and cilantro brighten each bite. Easy to prepare in under an hour, this low-sodium curry is a comforting weeknight dinner that pairs perfectly with steamed rice or warm naan. Packed with nutrition and irresistible flavors, it’s a satisfying option for any dietary preference.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 medium Potatoes
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 large Garlic cloves
• 1 inch piece Ginger
• 1 cup Tomato, chopped
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Black pepper, ground
• 1 cup Coconut milk
• 0.25 cup Fresh cilantro leaves
• 1 tablespoon Lemon juice
• 1 cup Water

Directions

Step 1

Start by cutting the eggplant into 1-inch cubes and the potatoes into similar-sized cubes. Set aside.

Step 2

Finely chop the onion, mince the garlic cloves, and grate the ginger. Set these aside separately.

Step 3

In a large pan or pot, heat the olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.

Step 4

Add the chopped onion to the pan and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Step 6

Stir in the chopped tomato, coriander powder, turmeric powder, red chili powder, and black pepper. Cook for 3-4 minutes until the tomatoes soften.

Step 7

Add the potato cubes to the pan and mix well with the spices. Pour in the water and bring to a simmer. Cover and cook for about 10 minutes.

Step 8

Once the potatoes are starting to soften, add the eggplant cubes. Stir well, cover, and continue to cook for another 10 minutes, stirring occasionally.

Step 9

Pour the coconut milk into the curry, stirring well to combine. Let it simmer uncovered on low heat for another 5 minutes until the vegetables are tender.

Step 10

Add the lemon juice and stir in half of the chopped cilantro, saving some for garnish.

Step 11

Taste and adjust seasonings if necessary, although the dish should remain low sodium.

Step 12

Serve the curry hot, garnished with the remaining cilantro leaves.

Nutrition Facts

Serving size	(2010.0g)

Amount per serving	% Daily Value*
Calories	1060.0

Total Fat 33.3g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 894.7mg	0%
Total Carbohydrate 183.3g	0%
Dietary Fiber 37.3g	0%
Total Sugars 58.3g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 329.3mg	0%
Iron 12.4mg	0%
Potassium 5074.5mg	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: 8.5%

Carbs: 64.9%