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
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Danny Hickton
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the vegetables were cooked perfectly. I would make it again, but I would probably use less chili peppers.
Lequana Robeson
[email protected]I'm not a big fan of eggplant, but I really enjoyed this curry. The eggplant was cooked perfectly and the sauce was delicious. I served it with rice and it was a great meal.
Spence Bod
[email protected]This curry is a great way to use up leftover chicken. I had some roasted chicken in the fridge and I threw it in the curry. It turned out great! The chicken was tender and flavorful, and the curry sauce was delicious. I served it with rice and it was
Sandra Lewis
[email protected]I'm a vegetarian, so I made this curry without the chicken. It was still delicious! The vegetables were cooked perfectly and the sauce was flavorful. I served it with rice and it was a great meal.
Shaista Munir
[email protected]I made this curry in my slow cooker and it turned out perfectly! The meat was so tender and the sauce was delicious. I served it with rice and it was a hit with my family.
Delien lancaster
[email protected]This curry was a bit too sour for my taste. I think I would have preferred it with less tamarind.
Isma'il Yussif
[email protected]I'm not sure what I did wrong, but my curry turned out really watery. It didn't have the thick, creamy texture that I was expecting.
Hazoor Bux Official
[email protected]Overall, I thought this curry was pretty good. It was easy to make and had a nice flavor. I would make it again, but I would probably add some more vegetables.
Hannah Clarke
[email protected]This curry was a bit too oily for my taste. I think I would have preferred it with less oil.
Faustine Wendy
[email protected]I found this curry to be a bit bland. It needed more spices and flavor.
Danica Morgan
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the vegetables were cooked perfectly.
Gamer Pro
[email protected]I've never been a big fan of eggplant, but this curry changed my mind. The eggplant was so tender and flavorful, and the curry sauce was delicious. I will definitely be making this again.
Nimrod Holozane
[email protected]Oh my goodness, this curry is amazing! The flavors are incredible and the vegetables are cooked to perfection. I highly recommend this recipe.
Suranjon Mollick
[email protected]This curry was easy to make and packed with flavor. The eggplant and potatoes were perfectly cooked and the sauce was delicious. I served it with rice and it was a perfect meal.
Kiran Majhi
[email protected]I made this curry for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the tender vegetables. I will definitely be making this again.
Saif ul Malook Travels
[email protected]This eggplant and potato curry was a hit with my family! The flavors were rich and complex, and the vegetables were cooked to perfection. I especially loved the addition of the coconut milk, which gave the curry a creamy and velvety texture.