Indian Eggplant and Potato Curry


  1. 1 medium eggplant, cubed
  2. 1 onion, diced
  3. 4 garlic cloves
  4. 2 ripe medium tomatoes
  5. 1 tsp garam masala powder
  6. 1 tsp mild Indian curry powder
  7. 1 tsp coriander
  8. 1 tsp tumeric
  9. 300 ml coconut milk
  10. to taste Salt and pepper
  11. 2 medium potatoes, peeled and diced


  1. Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.

  2. Stir fry eggplant until cooked through. Set aside.

  3. Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.

  4. Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.

Source: Read Full Article