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Eggplant and potato curry
Eggplant and potato curry
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Prep Time:
20 minutes
Cook Time:
42 minutes
Total Time:
62 minutes
Flavorful and wholesome vegetarian curry.
Ingredients:
  • 18.40 gm vegetable oil
  • 2 tsp black mustard seeds
  • 1 brown onion, finely chopped
  • 750g desiree potatoes, peeled, cut into 3cm pieces
  • 2 x 410g cans chopped tomatoes
  • 1 large eggplant, cut into 3cm pieces
  • 125.00 ml fresh coriander leaves, roughly chopped
  • Steamed Basmati rice, to serve
  • Extra coriander leaves, to serve
  • Plain Greek-style yoghurt, to serve
  • Pappadums, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, heat oil and add mustard seeds. Sauté for 1 to 2 minutes until the seeds start to pop. Then, add onion and cook for 5 minutes until tender, stirring occasionally.
  • Combine potato, tomatoes, and 1/2 cup of cold water in the pot. Stir well and bring to a boil. Lower the heat, cover, and simmer for 10 minutes.
  • Combine eggplant gently, allowing the flavors to meld. Simmer for 20 to 25 minutes until vegetables soften. Mix in coriander. Serve over rice, top with curry, extra coriander, yoghurt, and pappadums.

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