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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