My mom started making this recipe 37 years ago using deep fried eggplant and potatoes. Over the years, she revised the recipe by baking the eggplant and potatoes to make a healthier version.
This recipe is perfect for breakfast, lunch, or dinner and suitable for vegetarians and vegans.
Healthy Version of Eggplant and Potato Curry
This recipe is a healthy version of the classic eggplant and potato curry.
Ingredients
Vegetables
- 1 large eggplant
- 5-6 potatoes
Baking Ingredients
- Cooking oil of choice
- Seasoning of choice (I use Trader Joe’s Everyday Seasoning).
Curry Ingredients
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1/2 tsp red chilies
- 1 tsp turmeric
- 1 tsp mustard seeds
- Salt to taste
- 1 tbsp cooking oil of choice
- 1 tbsp chopped cilantro
Instructions
- Cut eggplant and potatoes into cubes.
- Drizzle with oil and spread on 2 baking trays lined with parchment paper. Season and toss to coat evenly.
- Bake at 400° for 45 minutes to 1 hour until vegetables are golden brown.
Curry
- Heat 1 tablespoon of oil into a pot.
- Add mustard seeds and cook until they pop.
- Add the rest of the spices for less than a minute until fragrant.
- Add crushed tomatoes and garlic and let the sauce cook on low – medium heat for 5-10 minutes. When a thin layer of oil rises to the surface, the sauce is ready.
- Add the baked eggplant and potatoes. Stir and allow the veggies to simmer in the sauce for 5 minutes. If the curry is dry, add 1/4 -1/2 a cup of water as needed.
- Garnish with cilantro and enjoy!