Potato and Eggplant (Aubergine) Curry
A dish that starts with medium potatoes and finishes with onions.
Ingredients
US
Metric
- 1 large eggplant (aubergine)
- 2 medium potatoes
- 44 ml olive oil
- 2 onions (finely sliced)
- 2 garlic cloves (crushed)
- 10 ml garam masala
- 10 ml turmeric
- 10 ml ground coriander
- 400 ml can chopped tomatoes
- 400 ml can coconut milk
- rice
- carrots
- red peppers (capsicums)
- paneer
Steps
- Heat the oven to approximately 200 °C (392 °F).
- Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
- Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
- Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
- Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
- Cover and simmer for ~15-20 minutes.
- Boil 2 serves of rice
- Remove the lid and cook for a further 5 minutes, or until reduced.
- A nice optional addition at this point is paneer.
- Serve with the rice
Nutrition (estimated, per serving)
| Calories | 307 |
|---|---|
| Protein | 9.6 g |
| Fat | 10.3 g |
| Carbs | 46.9 g |
| Fiber | 5.1 g |
| Sodium | 61 mg |
Source
based.cooking (community recipes, public domain) — unlicense