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Indian eggplant and potato curry
Indian eggplant and potato curry
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate your veggie intake with a flavorful Indian curry.
Ingredients:
  • 9.20 gm vegetable oil
  • 1/2 small brown onion, finely chopped
  • 28.00 gm korma curry paste (see note)
  • 1 small desiree potato, peeled, cut into 2cm cubes
  • 1 small eggplant, cut into 2cm cubes
  • 187.50 ml canned chopped tomatoes
  • 40.00 ml coriander leaves, roughly chopped
  • steamed basmati rice (see tip), to serve
Instructions:
  • In a non-stick frying pan over medium-high heat, heat oil. Add onion and cook for about 3 minutes until soft. Stir in garlic and curry paste and cook for 1 minute until aromatic.
  • Combine the potato, eggplant, tomatoes, and 2 tablespoons of water in a pot. Season generously with salt and pepper. Bring to a boil, then lower the heat to a gentle simmer. Cook for 15 to 18 minutes, or until the vegetables are tender. Finally, stir in the fresh coriander before serving.
  • Enjoy your aromatic curry alongside a fluffy bed of rice.

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