Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Potato Curry with Eggplant
A fragrant and spicy Indian-style stew featuring tender potato cubes and silky eggplant simmered in a blend of turmeric, cumin, and coriander. The eggplant absorbs the rich spices of the curry sauce, creating a melt-in-your-mouth texture that pairs perfectly with the potatoes. Best served with warm naan or basmati rice for a complete and flavorful vegetarian meal.
A fragrant and spicy Indian-style stew featuring tender potato cubes and silky eggplant simmered in a blend of turmeric, cumin, and coriander. The eggplant absorbs the rich spices of the curry sauce, creating a melt-in-your-mouth texture that pairs perfectly with the potatoes. Best served with warm naan or basmati rice for a complete and flavorful vegetarian meal.
Ingredients
- 220 g Potatoes
- 110 g Eggplant
- 110 g Mushrooms
- 28 oz Onion
- 6 tbsp Olive Oil
- 90 ml Canned Coconut Milk
- 130 ml Vegetable Broth
- 1/4 cup Curry Paste
- 1 tbsp Parsley
Instructions
- Cut the potatoes, eggplant, mushrooms, and onion into cubes.
- Put the olive oil in a large pan and roast the potatoes for approx. 3 minutes.
- Add the rest of the vegetables and deglaze with the vegetable broth and coconut milk.
- Add the curry paste and mix well. Let cook on medium heat for 30 minutes until the liquid has evaporated.
- Serve with parsley.
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