Best Eggplant And Potato Curry Recipes
GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)
An ace curry--traditional, vegetarian, and tasty as all else! An indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it.
Provided by Miss Marie Lo Duca
Categories World Cuisine Recipes Asian Indian
Time 47m
Yield 5
Number Of Ingredients 14
Steps:
- Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
- Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 25.3 g, Fat 19.8 g, Fiber 7 g, Protein 4 g, SaturatedFat 15.3 g, Sodium 188.8 mg, Sugar 8 g
EGGPLANT AND POTATO CURRY
This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.
Provided by Debbwl
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 364.1, Fat 8.4, SaturatedFat 1.2, Sodium 43.9, Carbohydrate 69.5, Fiber 22.1, Sugar 16.3, Protein 10.2
INDIAN EGGPLANT AND POTATO CURRY WITH CUCUMBER YOGURT SAUCE
This recipe is a dead ringer for one of my favorite Indian dishes at a local restaurant! A big bonus is that it's virtually fat-free, so indulge away!
Provided by Jacqueline
Time 1h50m
Yield 8
Number Of Ingredients 20
Steps:
- To make yogurt sauce, peel and seed 2 cucumbers. Finely shred using a food processor, or finely dice by hand. Toss with salt and place in a colander. Allow to drain for at least 1 hour, stirring occasionally.
- Combine drained cucumbers, yogurt, scallions, garlic, black pepper, and cayenne in a bowl. Refrigerate until needed.
- While you prepare the cucumbers and sauce, preheat the oven to 450 degrees F (230 degrees C). Place potatoes on a baking sheet.
- Roast potatoes in the preheated oven for 15 minutes.
- Meanwhile, cut eggplants in half lengthwise and place cut-sides down on a medium baking sheet. Add eggplant tray to the oven.
- Continue to roast eggplants and potatoes until tender and eggplants begin to brown, about 30 minutes more.
- Remove from heat and allow eggplant and potatoes to cool, 10 to 15 minutes. Peel eggplant (skin should pull off rather easily). Potatoes do not need to be peeled, but may be if you prefer. Chop eggplant and potatoes into large bite-sized cubes.
- Heat oil in a large pot over medium heat. Add onions and salt and cook until onion is tender, about 5 minutes. Add garam masala, ginger, and garlic and cook until spices are fragrant, about 1 minute. Add diced tomatoes with their liquid, vegetable broth, cubed potatoes, cubed eggplant, and jalapeno peppers. Cover and simmer for 20 minutes. Add peas and allow to simmer until peas are hot but still bright green, 5 to 10 minutes. Stir in yogurt.
- Serve with cucumber yogurt sauce.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 48.5 g, Cholesterol 1.8 mg, Fat 4.9 g, Fiber 14.7 g, Protein 13.2 g, SaturatedFat 0.9 g, Sodium 613.3 mg, Sugar 21 g
URMILA'S BAKED POTATO AND EGGPLANT CURRY
This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!
Provided by Maito
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Mix together first 9 ingredients (from garlic to lemon juice).
- Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
- Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
- Spread spice mixture onto eggplant and rub over potatoes to coat.
- Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
- Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
- Top with cilantro and serve.
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