Eggplant and Potato Curry | Pika Chakula

Eggplant and Potato Curry

2013-01-28

This rich and hearty vegetarian curry is full of flavour and good for you too.

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 teaspoons black mustard seeds
  • 1 brown onion, finely chopped
  • 750g desiree potatoes, peeled, cut into 3cm pieces
  • 2 x 410g cans chopped tomatoes with curry spices
  • 1 large eggplant, cut into 3cm pieces
  • 1/2 cup fresh coriander leaves, roughly chopped
  • steamed basmati rice, extra coriander leaves, plain Greek-style yoghurt and pappadums, to serve

Method:

  1. Heat oil in a large non-stick frying pan over medium heat. Add mustard seeds. Cook for 1 to 2 minutes or until seeds start to pop. Add onion. Cook, stirring occasionally, for 5 minutes or until tender.
  2. Add potato, tomatoes and 1/2 cup cold water. Stir to combine. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes.
  3. Add eggplant and stir to combine. Simmer, stirring occasionally, for 20 to 25 minutes or until vegetables are tender. Stir in coriander. Spoon rice into bowls. Top with curry. Sprinkle with extra coriander. Serve with yoghurt and pappadums.

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Recipe Comments

  1. posted by Nick on Mar 18, 2013

    Does anyone know how to make the Greek food called Maqloobeh? My friend was talking about it and said she also calls it Upside Down. This is her version and it doesn’t make that much sense to me. If anyone knows the correct way to make it or the exact directions….please let me know.

    Sarah’s version

    upside down (Macluba-arabic)

    cut chicken into pieces and bake in oven
    season with salt pepper sazzon and complete seasoning

    fry potatoes, carrots, eggplant, and califlower

    let 2/3 cups of rice soak in hot water for 30 min.

    fry vermaccelli with butter and pour over raw rice

    season rice with salt, complete seasoning, sazzon, maggi(chicken flavor), all spice, and very little curry

    put cooked chicked and fried veggies on the bottom of pot then rice over it

    fill pot with water until rice is cooked.

  2. posted by kewlflame14 on Mar 18, 2013

    i really like this indian food and i would like to try to cook at home, i appreciate your good response, thank you so much.

  3. posted by Lachlan on Mar 23, 2013

    I’m making an Indian-style chickpea curry with the following ingredients:
    Green beans
    Tomatoes
    Onion
    Carrots
    Peas

    I don’t really want to add tofu or any fake meat products. Can you think of any bean or vegetable that I could add that would give it a little more bulk?

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