INDIAN EGGPLANT AND POTATO CURRY WITH CUCUMBER YOGURT SAUCE

Indian Eggplant and Potato Curry with Cucumber Yogurt Sauce image

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

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Ingredients

2 medium (blank)s cucumbers
½ teaspoon salt
2 cups nonfat plain yogurt
1 bunch scallions, thinly sliced
1 clove garlic, minced
½ teaspoon cracked black pepper
1 pinch cayenne pepper
2 medium (2-1/4" to 3" dia, raw)s baking potatoes, scrubbed
3 large eggplants, trimmed
2 tablespoons olive oil
2 medium onions, chopped
½ teaspoon salt
3 tablespoons garam masala
1 ½ tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
2 (14.5 ounce) cans diced tomatoes with juice
½ cup vegetable broth
2 medium (blank)s jalapeno pepper, seeded and minced
2 cups frozen peas
1 cup nonfat plain yogurt

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