Spicy Eggplant Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 tbsp Olive Oil, in two parts2 cloves Garlicsmall piece fresh Ginger Root (mine weighed 2.3 oz before peeling)1 small-to-medium Onion3 small Eggplants3 medium Potatoes2 tbsp Curry Powder
First, cut up all vegetables. Once this starts cooking things need added fairly quickly, so you'll want them to be ready to go. Mince garlic, peel and mince the ginger, mince the onion, and cut the eggplants and potatoes into small cubes (about 1/4").
Heat 2 tbsp olive oil in a large skillet until quite hot. Add garlic, ginger, and onion and cook until it just starts to turn golden and the onion is translucent (about three minutes). Add one more tbsp olive oil, and then mix in the potatoes and eggplant. Cook, mixing frequently, until the eggplants start to turn kind of brown (about five minutes). Mix the curry powder in a bit of water and put into the pan. Any good curry powder will do, I used McCormick's Red Curry Powder. Mix well and add more water until it nearly covers the vegetables. Turn heat to medium and simmer until most of the water has disappeared (about 15 minutes). Mash, if preferred, and serve over rice.
Number of Servings: 5
Recipe submitted by SparkPeople user TEMPESTE.
Heat 2 tbsp olive oil in a large skillet until quite hot. Add garlic, ginger, and onion and cook until it just starts to turn golden and the onion is translucent (about three minutes). Add one more tbsp olive oil, and then mix in the potatoes and eggplant. Cook, mixing frequently, until the eggplants start to turn kind of brown (about five minutes). Mix the curry powder in a bit of water and put into the pan. Any good curry powder will do, I used McCormick's Red Curry Powder. Mix well and add more water until it nearly covers the vegetables. Turn heat to medium and simmer until most of the water has disappeared (about 15 minutes). Mash, if preferred, and serve over rice.
Number of Servings: 5
Recipe submitted by SparkPeople user TEMPESTE.
Nutritional Info Amount Per Serving
- Calories: 211.2
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 105.9 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 5.3 g
- Protein: 3.8 g
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