Vegan Eggplant and Potato Curry
Summary
Searching for a hearty and wholesome plant-based meal? Dive into this Vegan Eggplant and Potato Curry, a perfect blend of spices and comfort. Rich in flavors, this curry will delight your taste buds and nourish your body, all while aligning with vegan dietary choices.
Ingredients
- Eggplants: 2 medium-sized (about 500g)
- Potatoes: 3 large (about 700g)
- Tomatoes: 2 large, finely chopped (about 300g)
- Onion: 1 large, finely chopped (about 150g)
- Green chilies: 2, slit
- Garlic cloves: 4, minced
- Ginger: 1-inch piece, minced
- Turmeric powder: 1 tsp (5g)
- Red chili powder: 1 tsp (5g)
- Cumin seeds: 1 tsp (5g)
- Coriander powder: 2 tsp (10g)
- Vegetable oil: 3 tbsp (45ml)
- Salt: To taste
- Fresh cilantro: For garnishing
- Coconut milk: 1 cup (240ml)
Time: Preparation – 20 minutes; Cooking – 30 minutes.
Serves 4
Nutritional Facts (per serving)
- Calories: 250
- Protein: 5g
- Carbs: 38g
- Fat: 10g
- Fiber: 6g
- Sugars: 7g
Instructions
- Start by washing and peeling the potatoes. Cut them and the eggplants into evenly-sized cubes.
- In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and wait for them to sizzle.
- Stir in the finely chopped onions. Sauté until they turn translucent.
- Add minced garlic and ginger. Continue to sauté for a couple of minutes until aromatic.
- Toss in the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
- Mix in the spices: turmeric powder, red chili powder, and coriander powder.
- Add the cubed eggplants and potatoes to the pot. Stir to coat them with the spices.
- Pour in the coconut milk and add salt. Give it a good mix.
- Cover the pot and let the Vegan Eggplant and Potato Curry simmer on low heat for 25-30 minutes or until the vegetables are tender.
- Adjust seasoning if required.
- Garnish with freshly chopped cilantro before serving.
Tips
- For a creamier texture, you can add more coconut milk.
- If you prefer your curry spicier, adjust the number of green chilies or red chili powder to your liking.
- The curry tastes even better the next day as the flavors meld together.
Serving Suggestions
This Vegan Eggplant and Potato Curry pairs wonderfully with steamed rice or vegan naan bread. A side of fresh green salad or a chilled vegan yogurt drink can complement the warmth of the curry, offering a balanced meal.
Why choose Vegan Eggplant and Potato Curry?
Ever wondered why Vegan Eggplant and Potato Curry is becoming a go-to choice for many? Well, apart from being delectably delicious, it is loaded with nutrients. Eggplants, for instance, are a good source of fiber, potassium, and antioxidants. While potatoes are an excellent source of vitamins and minerals, especially Vitamin C and potassium. When combined with the health benefits of spices and the richness of coconut milk, you get a meal that’s not just scrumptious but also super nutritious.
Being a part of AH7, we understand the importance of health, and that’s why our focus remains on sharing recipes that are not just tasty but also health-friendly. Vegan Eggplant and Potato Curry is a prime example of such a dish. Enjoy your meal and stay healthy!
Remember, good food is not just about taste; it’s an experience, an emotion. So, the next time you’re in the mood for some soul-satisfying comfort food, think of this Vegan Eggplant and Potato Curry. Happy cooking!
FAQS
1. Can I use a different type of oil instead of vegetable oil?
Certainly! Olive oil or coconut oil can be good substitutes. However, each oil can impart a distinct flavor to the dish, so choose based on your preference.
2. What if I can’t find green chilies?
If green chilies are unavailable, you can substitute with jalapeños or serrano peppers. Alternatively, increase the amount of red chili powder to get the desired heat.
3. Can I use canned tomatoes?
Yes, canned tomatoes can work as a substitute for fresh ones. Use one standard-sized can for this recipe.
4. Is there a way to make the curry thicker?
Reducing the curry on low heat for a longer period or adding less coconut milk can make it thicker. Alternatively, you can blend a portion of the cooked curry and mix it back in.
5. Can I make this curry without coconut milk?
While coconut milk gives a rich and creamy texture, you can substitute with almond milk or cashew cream. This might alter the taste slightly.
6. How can I store leftover curry?
The curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a stovetop or microwave before serving.
7. Can I add other vegetables to this curry?
Absolutely! Vegetables like bell peppers, zucchini, or carrots can be added. Just ensure they’re cut to similar sizes for even cooking.
8. How can I make my curry more aromatic?
Using whole spices like bay leaves, star anise, or cinnamon sticks can add a layer of aroma. Remove these before serving.
9. Is this curry gluten-free?
Yes, the ingredients listed are gluten-free. However, always check the labels of store-bought items to ensure no gluten-containing additives are present.
10. Can I freeze this Vegan Eggplant and Potato Curry?
Yes, the curry freezes well. Store in freezer-safe containers, leaving some space at the top as liquids expand when frozen. Thaw in the fridge overnight before reheating and serving.
Vegan Eggplant and Potato Curry
Nutritions
Ingredients
- Eggplants: 2 medium-sized about 500g
- Potatoes: 3 large about 700g
- Tomatoes: 2 large finely chopped (about 300g)
- Onion: 1 large finely chopped (about 150g)
- Green chilies: 2 slit
- Garlic cloves: 4 minced
- Ginger: 1-inch piece minced
- Turmeric powder: 1 tsp 5g
- Red chili powder: 1 tsp 5g
- Cumin seeds: 1 tsp 5g
- Coriander powder: 2 tsp 10g
- Vegetable oil: 3 tbsp 45ml
- Salt: To taste
- Fresh cilantro: For garnishing
- Coconut milk: 1 cup 240ml
Instructions
- Start by washing and peeling the potatoes. Cut them and the eggplants into evenly-sized cubes.
- In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and wait for them to sizzle.
- Stir in the finely chopped onions. Sauté until they turn translucent.
- Add minced garlic and ginger. Continue to sauté for a couple of minutes until aromatic.
- Toss in the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
- Mix in the spices: turmeric powder, red chili powder, and coriander powder.
- Add the cubed eggplants and potatoes to the pot. Stir to coat them with the spices.
- Pour in the coconut milk and add salt. Give it a good mix.
- Cover the pot and let the Vegan Eggplant and Potato Curry simmer on low heat for 25-30 minutes or until the vegetables are tender.
- Adjust seasoning if required.
- Garnish with freshly chopped cilantro before serving.
Notes
If you prefer your curry spicier, adjust the number of green chilies or red chili powder to your liking.
The curry tastes even better the next day as the flavors meld together. This Vegan Eggplant and Potato Curry pairs wonderfully with steamed rice or vegan naan bread. A side of fresh green salad or a chilled vegan yogurt drink can complement the warmth of the curry, offering a balanced meal.
Why choose Vegan Eggplant and Potato Curry?
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