Eggplant and Potato Curry

So creamy and spicy

The initial idea of combining eggplant and potato in a curry was inspired after trying an Indian restaurant in town. Their take had more of a mild broth-based sauce combined with a lentil puree but the flavor combination of the two vegetables was amazing.

This is a fairly quick meal to make after some preparation and can be served over a rice or bulgur pilaf or with naan. It can also be a side served with roast lamb or goat as well. Green curry paste can be found in Indian or Asian markets, and at most large supermarkets.

Eggplant Potato Curry

  • 1 eggplant chopped into medium chunks
  • 1 1/2 lbs potatoes cut into large chunks
  • 1 onion chopped
  • 1 tbsp minced ginger
  • 3 cayenne or other hot red pepper cut into thin rings
  • 1 lime, zested
  • 2 tbsp green curry paste
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp olive or rapeseed oil
  • 1 can light coconut milk, shaken well
  • 1 cup vegetable stock or water
  • 1 tbsp fresh chopped cilantro
  • Salt/pepper

Place eggplant in a large colander and salt well. Place a plate on top with some weight and press water from eggplant for about 30 minutes. Peel potatoes and steam until almost cooked, about 10 minutes. In a large saute pan heat two tablespoons olive or rapeseed oil. Add seeds and cook over high heat until fragrant and coriander begins to pop, about a minute. Turn heat to medium and add curry paste. Quickly fry paste then add onion stirring well. Cook onion until softened, about three minutes then add hot peppers and ginger. Cook for about two minutes, then add potatoes. Stir well and add broth/water. Deglaze pan, turn heat to low, cover and cook for 10 minutes. Stir well, add eggplant and cover again. Cook until potatoes and eggplant are done and liquid is reduced almost completely. Add coconut milk turn heat to medium and cook until thick, about four minutes. Season with salt pepper and cilantro and serve over cooked rice or bulgur pilaf.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Indian, vegetarian and tagged , , . Bookmark the permalink.

13 Responses to Eggplant and Potato Curry

  1. this looks beautiful! eggplant is just about my favourite food too!

  2. Great idea and recipe Greg!

  3. rsmacaalay says:

    That looks creamy delicious!

  4. We eat vegetable curry often, and I haven’t thought of using this combination. Good idea:)

  5. I have some eggplant waiting to be cooked so may just have to make this lovely dish – wonder if I can get it passed my hubby with no meat… :-) Mandy

  6. Eva Taylor says:

    The eggplant would add a wonderful creaminess to the dish. I like that you used light coconut milk which tends to be super rich anyway. We’re bracing ourselves for the aftermath of hurricane Sandy over the next few days, this looks like a dish that could make the sad, dreary day a bit happier!

  7. ChgoJohn says:

    I never would have thought to combine eggplant and potatoes. This here looks so good, Greg. It’s also a good reminder that I need to get back to an Indian restaurant.

  8. spree says:

    Vegetable curries among my favorites. Don’t you love eating something delicious out then going back to the lab to create it in your own kitchen? Nicely done!

  9. Rachel says:

    Whoa… this sounds fine! I never would have thought about combining these two, but now I’ll have to try it! Mmmm… all this and coconut milk! Makes me weak in the knees ;-) Mmmmmmm!

  10. Ooh, what a tasty looking curry! I thought it was a chowder for a second.

  11. Mad Dog says:

    That sounds very good – it could almost have come from Bradford ;-)

  12. Lauren says:

    This is basically all of my favorite things at once. Will try.

  13. Pingback: Sunday Suppers: Better than Takeout | Rufus' Food and Spirits Guide

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