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Eggplant Curry

Eggplant Curry recipe image
A hearty vegetarian curry featuring tender eggplant and potatoes simmered in a rich tomato sauce. Infused with warm spices like cumin, coriander, and cardamom, this dish offers a comforting and aromatic flavor profile. Perfect served over steamed rice for a satisfying family dinner.
Cooking Method: , , ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 451.2
Dietary: Gluten-free, Vegetarian
Description
A hearty vegetarian curry featuring tender eggplant and potatoes simmered in a rich tomato sauce. Infused with warm spices like cumin, coriander, and cardamom, this dish offers a comforting and aromatic flavor profile. Perfect served over steamed rice for a satisfying family dinner.
Ingredients
  • 4 lg Eggplants, peeled & cubed
  • 2 teaspoon Salt
  • 2 lg Onions, chopped
  • 2 ea Garlic cloves, crushed
  • 4 tablespoon Oil
  • 1 teaspoon Cumin seeds, crushed
  • 1 teaspoon Coriander
  • 3 ea Cardamom pods
  • 2 teaspoon Ginger, grated
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt
  • 2 ea Chili peppers, crushed
  • 3 lg Potatoes, chopped
  • 1 ea Tomato, peeled & chopped
  • 1 teaspoon Tomato paste
Directions
  1. 1
    Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.
  2. 2
    Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that it's not scorching.
  3. 3
    Add all the spices & peppers & stir-fry a couple of minutes.
  4. 4
    Squeeze eggplant pieces to get rid of excess moisture.
  5. 5
    Dump the pieces into the pot.
  6. 6
    Stir until they become limp & slightly golden.
  7. 7
    Add more oil if necessary Add the potatoes & let them brown on all sides.
  8. 8
    When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 1/2 c water.
  9. 9
    Stir, bring to a boil, reduce heat & simmer until vegetables are tender but not mushy.
  10. 10
    The sauce should be thick, like syrup.
  11. 11
    If too thin, simmer a little longer.
  12. 12
    Serve over rice

Nutrition Facts

Servings 6

Amount Per Serving
Calories 451.2kcal
% Daily Value *
Total Fat 17.8g28%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 1466.0mg62%
Total Carbohydrate 74.7g25%
Dietary Fiber 20.3g82%
Sugars 8.9g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: african, boiling, cardamom, chili, chopped, cloves, coriander, crushed, cubed, cumin, curry, eggplant, eggplants, garlic, ginger, grated, indian, main, oil, onions
Read it online: https://www.chefs-mate.com/recipe/eggplant-curry/