Indian Eggplant and Potato Curry

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Indian Eggplant and Potato Curry

 

 

2 teaspoons vegetable oil

1/2 small brown (yellow) onion, finely chopped

1 garlic clove, crushed

1 tablespoon (4 tsp) korma curry paste (see note)

1 small desiree potato, peeled, cut into 2 cm (3/4 " ) cubes

1 small eggplant, cut into 2 cm (3/4 " ) cubes

1/4 cup canned chopped tomatoes

2 tablespoons (8 tsp) coriander (cilantro) leaves, roughly chopped

steamed basmati rice (see tip), to serve

 

 

1. Heat oil in a non-stick frying pan over medium-high heat. Add onion

and cook, stirring, for 3 minutes or until soft. Add garlic and curry

paste. Cook, stirring, for 1 minute or until aromatic.

 

2. Add potato, eggplant, tomatoes and 2 tablespoons (8 tsp) water.

Season with salt and pepper. Bring to the boil. Reduce heat to

medium-low. Simmer for 15 to 18 minutes or until vegetables are

tender. Stir in coriander (cilantro).

 

3. Serve curry with rice.

 

 

 

TIP: 1/4 cup raw basmati rice, cooked, is enough for one serve.

 

 

 

Serves 1.