Eggplant and Potato Curry
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Unrated
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
460 kcal
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Course
Main Course
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Cuisine
Asian
Eggplant and Potato Curry
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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
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 red chili peppers seeds removed, roughly chopped
- 2 cloves garlic
- 1 tbsp dark brown sugar or palm sugar
- thumb ized ginger peeled and grated, fresh, piece
- ½ tsp Turmeric
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 onion finely diced, white
- 14 oz coconut milk 400 g
- lime juice of half a lime
- 14 oz eggplant aubergine) chopped, baby, 400 g
- 3 potato peeled and cubed, large
- lime lime wedges, rice steamed, for serving
- rice lime wedges, rice steamed, for serving
- cilantro coriander) leaves to garnish, fresh
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
(28%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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