Eggplant and Potato Curry

photo by Random Rachel



- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 1 tablespoon oil
- 2 tomatoes, large cut into 1-inch pieces
- 2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
- 2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon sugar
- salt
- 1 - 1 1⁄2 cup water
directions
- Heat oil in a pan. Add spices, tomatoes, sugar and salt.
- Cook on medium heat for 3 minutes till the tomatoes are soft.
- Add potatoes and eggplant. Cook for about 5 minutes.
- Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
- Serve hot with white rice.
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Reviews
-
We make, eat and review a lot of curries, so we are tough critics. This was good, but lacked "wow factor". I can hardly think of a curry made without onion, garlic, ginger and think this one missed those three things. I garnished the finished dish with mint, but if I'd had it, I'd have used fresh coriander instead. I served this with natural yoghurt on the side which gave it a lift.
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We thought this was a nice, easy to make, hearty curry. Based on other reviews, we made some modifications: added a chopped onion, 3 cloves of garlic, cilantro for garnish and increased the spices to 1 tsp. I think we would have preferred even more than 1 tsp next time. This felt healthy and was easy for a weeknight meal. We served over basmati rice. Thanks!
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