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Eggplant curry (1)

Eggplant Potato Curry With Coconut Milk

If you love creamy curries, you're going to love this Eggplant Coconut Curry! It's a creamy, comforting curry that pairs beautifully with rice or naan bread.
Print Pin Rate
CourseMain
CuisineAsian
CategoryCurry
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings3 people
Calories264kcal

Equipment

Ingredients

Vegetables

  • 4 cups diced eggplant
  • 2 medium potatoes peeled and chopped (1 ½ cups of chopped potato)
  • ½ cup chopped onion
  • ½ cup chopped tomato
  • 2 cloves of garlic, minced
  • 1 tsp ginger, grated

Spices

Coconut Milk

  • ½ cup coconut milk

Seasoning

  • salt to taste

Oil

  • 1 tbsp any vegetable oil

Water

  • 1½ cup water (hot/warm water)

Instructions

  • Heat the vegetable oil in a skillet over medium-high heat.
    1 tbsp any vegetable oil
  • After the oil is hot, add the onion and sauté for 2-3 minutes or until softened.
    ½ cup chopped onion
  • Add the potatoes and let them cook for the next 5 minutes.
    2 medium potatoes peeled and chopped (1 ½ cups of chopped potato)
  • Add all spices and stir to combine.
    1 tsp ginger, grated, ½ tsp kashmiri red chili powder, ½ tsp ground turmeric, ½ tsp Ground cumin, ½ tsp Ground coriander, 2 cloves of garlic, minced
  • Then add the eggplant and sauté for another 5 minutes, stirring occasionally, until the eggplant is soft.
    4 cups diced eggplant
  • Add the tomato and combine it.
    ½ cup chopped tomato
  • Next, add coconut milk and water, and bring the mixture to a boil.
    ½ cup coconut milk, 1½ cup water (hot/warm water)
  • Put the lid on and simmer for 15-20 minutes until the vegetables are soft and done. Make sure to stir it occasionally in between.
  • Add salt to taste, and enjoy homemade eggplant potato curry with coconut milk!
    salt to taste
The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 264kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 103mg | Potassium: 1.124mg | Fiber: 7g | Sugar: 8g | Vitamin A: 186IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 3mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!