Eggplant Potato Curry

This is an easy eggplant potato curry recipe with Indian influences from a dish called Aloo Baingan. My version is made with whole spices roasted in oil, garam masala, some ground coriander, turmeric, smoked paprika, chili and ginger. These flavourful spices are cooked together with onions, garlic, potatoes, eggplants, fresh tomatoes and coconut milk. The result: a super tasty curry. One that also tastes fantastic when reheated and eaten the next day. Yay to leftovers!

Preparing eggplant for non-eggplant lovers

In my household there is only one eggplant lover. That’s me. And because I love to cook eggplant, I have become accustomed to finding ways to get others to eat it too. And that usually involved disguising it and not mentioning it. My favourite way to disguising eggplant is by peeling it before I cook it. And depending on the recipe and how the aubergine is cooked, you may not even know it is there. My classic spicy Indian eggplant curry recipe does exactly that. This eggplant potato curry recipe (aka “potato curry” — wink, wink), on the other hand doesn’t exactly hide it, but it does manage to get the naysayers (including teenagers!) in my home to eat it without really knowing what it is. I call that success.

How to serve this Eggplant Potato Curry

I am a big fan of serving curries with whole grain rice; either short grain or basmati, but you could also choose something like quinoa instead. Or If you prefer you could skip the extra cooking and serve this Aloo Baingan inspired dish the flatbread like rotis, naan and chapatis. Or if you want to make a complete one-pot meal than feel free to add cooked chickpeas or other cooked beans for extra protein.

Are you a fan of Indian curry? Then try one of these popular curries recipes.

• Coconut Milk Garam Masala Curry with Turkey
• Curried Rice with Roasted Carrots

Or if you are looking for more aubergine recipes, check out my recipe archive. I have plenty to choose from.

3.88 from 8 votes

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Eggplant Potato Curry

Eggplant and potato make for a fantastic combo in this easy, slow-cooked curry recipe, inspired by Indian Aloo Baingan. Naturally suitable for vegan, vegetarian or gluten-free diets. Serves 4-6.

Course Curry

Category Indian

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4

Calories 407 kcal

Autor Elle

Ingredients

• 500 g potatoes waxy, peeled and cut into 2-3cm pieces, cooking water reserved
• 4 tablespoons extra virgin olive oil, divided
• 2 teaspoons cumin seeds
• 1 teaspoon black mustard seeds
• 2 small finely diced onions
• 1 tablespoon fresh peeled and grated ginger
• 2 cloves garlic, minced
• 2 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon smoked paprika (mild)
• 1/4-1/2 teaspoon chili flakes, depending on how much heat you like
• 2 small eggplants, peeled and cut into 2-3cm pieces (ca. 500 g)
• 2 tablespoons tomato paste
• 2 medium vine-ripened tomatoes, chopped
• 1 teaspoon pure maple syrup
• 1 x 200 ml can organic coconut milk
• Sea salt and freshly ground pepper, to taste
• Fresh cilantro leaves, to garnish
• 1 lime, cut into wedges

To serve:

• Rice or grain of choice
• Alternatively roti, naan or chapati

Method

1. Place the prepared potatoes in a medium pot and cover with cold water add a pinch of salt and then bring to a boil. Cook 10 minutes or fork tender. Drain, reserving the cooking water, and set aside.
2. Meanwhile, heat a large deep skillet (or wok) with 2 tablespoons of oil, over medium heat. Add the mustard seeds and cumin seeds, sauté for 2-3 minute, or until seeds pop a little. Then add the onion, garlic, ginger and rest of spices (garam masala, coriander, turmeric, smoked paprika, chili flakes). Sauté until the onion has softened (5-7 minutes).
3. Add the remaining 2 tablespoons of oil and the cubed eggplant. Stir to coat the eggplant in the spices and then fry, increasing heat slightly, stirring occasionally, until starting to soften. About 8-10 minutes. Add the tomato paste and chopped tomato. Reduce heat to medium-low and cook for 5 minutes.
4. Add the coconut milk, cover and cook for 15 minutes.
5. Finally, add the cooked potato, along with the maple syrup and water 250-375 ml of cooking water. Season with salt and stir to combine. Replace lid and cook at a light simmer for 15-20 minutes, until eggplant is cooked (soft). Taste, season with pepper and add more salt, if desired.
6. Serve scattered with cilantro leaves and fresh lime wedges for squeezing over the curry. Enjoy!

Notes

• I reserve the water used to cook the potatoes, as it has plenty of starchy goodness and other nutrients in it from the potatoes.
• Since this eggplant potato curry recipe curry is slow-cooked (1 hour) this gives plenty of time to prepare whole grain rice which can take up to 40 minutes or longer to cook. Or maybe you want to prepare homemade chapatis!
• Black mustard seeds are a common ingredient in Indian cooking. They sweeten and becomes milder when toasted or fried and the heat gives them a nutty character. I get mine in at a local spice shop, or the spice stand at the weekly farmers market. Otherwise, they can be purchased online.

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