Eggplant and Potato Curry

Name: Eggplant and Potato Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 tsp coriander seeds; 1 tsp cumin seeds; 2 red chilies; 2 cloves garlic; 1 tbsp dark brown sugar or palm sugar; thumb ized piece fresh ginger; ½ tsp Turmeric; 2 tbsp vegetable oil; 1 tsp mustard seeds; 10 curry leaves; 2 White onions; 14 oz (400g) coconut milk; Juice of half a lime; 14 oz (400g) baby eggplant; 3 large potatoes; lime wedges and steamed rice to serve; fresh cilantro

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
460 kcal
Course
Main Course
Cuisine
Asian

Eggplant and Potato Curry

Shawn Wheeler

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This easy Eggplant and Potato Curry is vegan, gluten-free and so satisfying. Serve over rice with lime wedges on the side.

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Ingredients

Servings

1 tsp coriander seeds
1 tsp cumin seeds
2 red chilies , seeds removed, roughly chopped
2 cloves garlic
1 tbsp dark brown sugar or palm sugar
thumb ized piece fresh ginger , peeled and grated
½ tsp Turmeric
2 tbsp vegetable oil
1 tsp mustard seeds
10 curry leaves
2 White onions , finely diced
14 oz (400g) coconut milk
Juice of half a lime
14 oz (400g) baby eggplant (aubergine) chopped
3 large potatoes , peeled and cubed
lime wedges and steamed rice to serve
fresh cilantro (coriander) leaves to garnish

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Instructions

Dry fry the coriander and cumin seeds in a small frying pan. Tip into a mini food processor with the chili, garlic cloves, ginger, turmeric, sugar and 1 tablespoon of the oil. Blitz to make a paste.
Heat the remaining oil in a saucepan and add the mustard seeds. When the start to pop, add the your paste and stir together.
Thoroughly wash the curry leaves and pat dry. Add to the pan with the onions and sweat over low heat for 10 minutes.
Add the coconut milk and lime juice and bring to the boil.
Add the vegetables then lower heat to a simmer. Cook for 15 minutes or until the potatoes and aubergines are tender and just starting to fall apart.
Serve with rice, extra lime wedges on the side and garnish with fresh coriander leaves.

Nutrition Information

Show Details

Calories 460kcal (23%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 32g (49%) Saturated Fat 27g (135%) Sodium 40mg (2%) Potassium 1313mg (38%) Fiber 11g (44%) Sugar 13g (26%) Vitamin A 332IU (7%) Vitamin C 110mg (122%) Calcium 110mg (11%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 460 kcal

% Daily Value*

Calories	460kcal	23%
Carbohydrates	43g	14%
Protein	9g	18%
Fat	32g	49%
Saturated Fat	27g	135%
Sodium	40mg	2%
Potassium	1313mg	28%
Fiber	11g	44%
Sugar	13g	26%
Vitamin A	332IU	7%
Vitamin C	110mg	122%
Calcium	110mg	11%
Iron	8mg	44%