Aubergine and Potato Curry

The elusive eggplant is sometimes called a vegetable, but actually comes from the berry family. None the less, this curry is a delicious savory combination with rice or roti, any time of day.

1 medium yellow onion, quartered and sliced

sauté onion, then add:

1 TBSP fresh ginger, grated

6-8 cloves garlic, grated

1 long green chili, diced with seeds

sauté together until soft, then add:

2 medium tomatoes, quartered and sliced

stir often, on medium heat, until the ingredients become like a thick paste. Add:

1 TBSP Turmeric powder

2 TBSP Curry Powder

1 TBSP Garam Masala

1 tsp Salt

1 large potato, chopped

Add enough water to almost cover the potatoes, then lower heat to a simmer. Cook for about 10 minutes or until potatoes are almost done. Then add:

4 cups eggplant, chopped (depending on what type you use, this could be 1-4 eggplants)

Stir occasionally, cooking for another 10 minutes or so, until all the eggplant has cooked down and become soft. Add:

1/4 cup Coconut milk

2 TBSP fresh Coriander, diced

Remove from heat and stir together. Let sit for 10 minutes before serving.


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