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
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.