Best 2 Urmilas Baked Potato And Eggplant Curry Recipes

Do you want to treat your taste buds to a delectable journey? Urmila's baked potato and eggplant curry is a sensational dish that offers a harmonious blend of flavors and textures. With its aromatic spices, creamy potatoes, and tender eggplants, this recipe promises a captivating culinary experience. Whether you're a seasoned cook or just starting your culinary adventure, let's embark on a step-by-step guide to create this delectable dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT CURRY RECIPE BY TASTY

Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories Dinner

Yield 6 servings

Number Of Ingredients 18

Ingredients

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

Preheat the oven to 400ºF (200ºC).
Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
Serve the curry warm over rice, topped with chopped cilantro.
Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

URMILA'S BAKED POTATO AND EGGPLANT CURRY

Urmila's Baked Potato and Eggplant Curry image

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

Ingredients

4 garlic cloves, minced
1/4 cup peanuts or 1/4 cup cashews, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon turmeric
1/8 teaspoon indian chili powder
1/4 teaspoon salt
1 lemon, juice of
0.5 (14 ounce) can crushed tomatoes
1 large eggplant
3 large potatoes (halved) or 9 new potatoes (whole)
fresh cilantro (to garnish)

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 firm, ripe eggplants that are free of blemishes. Cutting the eggplant into uniform-sized cubes will help it cook evenly.
Soaking the eggplant in salted water before cooking will help to remove any bitterness.
Be sure to drain the eggplant thoroughly after soaking to prevent the curry from becoming watery.
Use a large skillet or Dutch oven to cook the curry so that the vegetables have plenty of room to brown.
Add a bit of tamarind paste or lemon juice to the curry for a tangy flavor.
Serve the curry with rice, roti, or naan bread.

Conclusion:

This baked potato and eggplant curry is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. The combination of creamy potatoes, tender eggplant, and flavorful spices creates a curry that is both satisfying and nutritious. Whether you are a vegan or simply looking for a new and exciting way to enjoy vegetables, this curry is sure to please.