Best 3 Eggplant And Potato Curry Recipes
Eggplant and potato curry is a delectable dish that combines the flavors of two versatile vegetables. This curry is a staple in many cultures and cuisines around the world, and can be prepared in a variety of ways. Whether you prefer a mild or spicy curry, there are countless recipes to choose from that cater to different tastes and preferences. In this article, we will guide you through the process of finding the best eggplant and potato curry recipe for your next culinary adventure. We will provide tips on how to select the freshest ingredients, as well as suggest some unique flavor combinations that will make your curry stand out. So, let's embark on a journey to discover the perfect eggplant and potato curry recipe that will tantalize your taste buds!
Here are our top 3 tried and tested recipes!
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.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
- Peel the eggplant before cooking: Peeling the eggplant will help to reduce its bitterness. You can use a vegetable peeler or a sharp knife to peel the eggplant.
- Soak the eggplant in salted water: Soaking the eggplant in salted water for 30 minutes will help to remove some of its bitterness. Be sure to rinse the eggplant thoroughly before cooking.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the eggplant and potatoes from sticking.
- Cook the eggplant and potatoes until they are tender: The eggplant and potatoes should be cooked until they are tender but not mushy. This will usually take about 15-20 minutes.
- Add the spices and tomatoes: Once the eggplant and potatoes are cooked, add the spices and tomatoes. Stir to combine and cook for an additional 5-10 minutes.
- Garnish with cilantro: Cilantro adds a fresh, flavorful touch to the curry. Be sure to chop the cilantro finely before adding it to the curry.
Conclusion:
Eggplant and potato curry is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. If you like spicy food, you can add more chili peppers to the curry. If you prefer a milder curry, you can omit the chili peppers or use a milder variety. No matter how you make it, eggplant and potato curry is a delicious and satisfying dish that is sure to please everyone at the table.
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