Ingredients
- 2 Tablespoons Vegetable Oil
- ½ Onion Chopped
- 1 teaspoon Curry Powder
- 1 clove Garlic Minced
- 2 teaspoons Ginger Grated, or ¼ teaspoon ground ginger
- 1 Green Chili Pepper Seeded and chopped
- 1 Eggplant Chopped
- 1 Potato Chopped
- 1 Tomato Chopped
- 2 Tablespoons Tomato Paste
- 1 teaspoon Salt
- Ground Black Pepper To taste
- ½ cup Unsweetened Coconut Milk Or plain yogurt
- 4 Tablespoons Cilantro Fresh, chopped
Equipment
- Stovetop
- Large Pot
Instructions
- Heat oil in a large pot. Add onions and cook until soft, about 5 minutes.
- Add curry powder, garlic, ginger, and chili pepper. Cook for 3 minutes.
- Add eggplant and potatoes. Cook for 5 minutes over medium heat.
- Reduce heat to low and cook until potatoes are tender, about 20 minutes. Stir once or twice for even cooking.
- Add tomatoes and tomato paste. Add salt and pepper. Stir well.
- Simmer for 5 minutes.
- Stir in coconut milk or yogurt. Add cilantro and serve.
Nutrition
Nutrition Facts
Eggplant and Potato Curry
Amount per Serving
Calories
150
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
463
mg
20
%
Potassium
504
mg
14
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
292
IU
6
%
Vitamin C
15
mg
18
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cilantro, Coconut Milk, Curry, Curry Powder, Eggplant, Fresh Ginger, Garlic, Garlic Cloves, Ginger, Gluten Free, Green Chili Peppers, Oil, Onion, Potato, Tomato, Tomato Paste, Unsweetened Coconut Milk, Vegan, Vegetarian, Yogurt