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Vegan Eggplant and Potato Curry

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Start by washing and peeling the potatoes. Cut them and the eggplants into evenly-sized cubes.
  2. In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and wait for them to sizzle.
  3. Stir in the finely chopped onions. Sauté until they turn translucent.
  4. Add minced garlic and ginger. Continue to sauté for a couple of minutes until aromatic.
  5. Toss in the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
  6. Mix in the spices: turmeric powder, red chili powder, and coriander powder.
  7. Add the cubed eggplants and potatoes to the pot. Stir to coat them with the spices.
  8. Pour in the coconut milk and add salt. Give it a good mix.
  9. 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.
  10. Adjust seasoning if required.
  11. Garnish with freshly chopped cilantro before serving.

Notes

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.
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?