Name: Aubergine and potato curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 large aubergines ((eggplants), diced); 2 large potatoes (peeled and diced); 1 onion (finely chopped); 2 cloves garlic (minced); 1 inch ginger (grated); 1 can tomatoes (chopped); 1 can coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; Salt and pepper (to taste); Fresh coriander leaves (for garnish); Cooking oil

Aubergine and potato curry

Aubergine and potato curry is a delicious and flavorful vegetarian dish made with eggplant, potatoes, and a variety of spices and herbs. It is a popular dish in many cuisines, such as Indian and Thai. The dish typically involves sautéing the vegetables with a blend of spices, creating a rich and aromatic curry sauce. It can be served with rice or bread for a satisfying and hearty meal.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner, Lunch

Cuisine Asian

Servings servings

Calories 416 kcal

Ingredients

2 large aubergines (eggplants), diced
2 large potatoes peeled and diced
1 onion finely chopped
2 cloves garlic minced
1 inch ginger grated
1 can tomatoes chopped
1 can coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
Salt and pepper to taste
Fresh coriander leaves for garnish
Cooking oil

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Instructions

Heat some oil in a large pan over medium heat. Add the chopped onions and cook until they are soft and translucent.
Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant.
Add the diced potatoes and aubergines to the pan, stirring to coat them in the onion mixture.
Sprinkle the curry powder, turmeric, cumin, and coriander over the vegetables, and season with salt and pepper. Mix well to combine.
Pour in the chopped tomatoes and coconut milk, stirring to combine all the ingredients.
Cover the pan and let the curry simmer for about 20-25 minutes, or until the vegetables are tender.
Taste and adjust seasoning if needed.
Serve the Aubergine and Potato curry hot, garnished with fresh coriander leaves. Enjoy with rice or naan bread.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 416kcal (21%)Carbohydrates: 54g (18%)Protein: 9g (18%)Fat: 22g (34%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 32mg (1%)Potassium: 1.633mgFiber: 13g (54%)Sugar: 11g (12%)Vitamin A: 97IU (2%)Vitamin C: 45mg (55%)Calcium: 89mg (9%)Iron: 7mg (39%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword eggplant, potato, vegetarian

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Aubergine and potato curry