Paleo Aloo Baingan (Potato and Eggplant Curry)

Dive into the bold, comforting flavors of Paleo Aloo Baingan, a wholesome twist on the classic potato and eggplant curry. This vibrant dish swaps traditional cooking oils for nutrient-rich coconut oil, making it paleo-friendly while enhancing its creamy texture. The blend of tender eggplant, hearty potatoes, and aromatic spices like cumin, turmeric, and coriander creates a deeply satisfying curry that’s bursting with warmth and complexity. A fragrant tomato-based sauce ties it all together, with a touch of fresh cilantro for a bright, herbaceous finish. Perfect as a main dish or a flavorful side, this gluten-free and dairy-free recipe is an excellent choice for those embracing a clean-eating lifestyle without compromising on taste. Ready in just 45 minutes, this easy-to-make curry is sure to become a family favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 large potatoes
• 3 tablespoons coconut oil
• 1 large onion
• 3 garlic cloves
• 1 inch piece ginger
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon cayenne pepper
• 2 medium tomatoes
• 1 teaspoon sea salt
• 0.5 cup fresh cilantro
• 1 cup water

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Cut the eggplants into similar-sized cubes. Set aside.

Step 2

Finely chop the onion. Mince the garlic and ginger.

Step 3

Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.

Step 4

Add the chopped onion to the pan. Sauté until the onion is translucent and begins to brown, about 5-7 minutes.

Step 5

Stir in the minced garlic and ginger. Cook for another 2 minutes.

Step 6

Add the ground coriander, ground turmeric, and cayenne pepper to the pan. Stir well to coat the onion mixture with the spices.

Step 7

Add the chopped tomatoes to the pan. Cook until the tomatoes break down and form a paste, about 5 minutes.

Step 8

Add the cubed potatoes and eggplant to the pan. Stir to coat them well with the spice mixture.

Step 9

Pour the water into the pan and add sea salt. Stir and bring the mixture to a simmer.

Step 10

Cover the pan and cook on medium-low heat for about 15-20 minutes, or until the potatoes and eggplant are tender and cooked through.

Step 11

Stir occasionally and check to make sure the mixture does not dry out. Add a little more water if necessary.

Step 12

Once cooked, remove from heat and garnish with chopped cilantro before serving.

Step 13

Serve hot as a main dish or a side to your favorite Paleo meal.

Nutrition Facts

Serving size	(2288.8g)

Amount per serving	% Daily Value*
Calories	1379.1

Total Fat 47.1g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 3586.7mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 51.9g	0%
Total Sugars 58.2g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 350.5mg	0%
Iron 15.0mg	0%
Potassium 6651.2mg	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: 29.1%

Protein: 8.7%

Carbs: 62.2%