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Indian Eggplant Curry With Potatoes | Easy and Healthy Desi Recipes

5 from 1 vote
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If you haven't yet figured out your go-to Desi recipes, this Indian eggplant curry is the solution. It's one of the simplest ways to pull off a flavour-packed healthy eggplant curry recipe — with all the cooking action in one pot. Also known as brinjal curry, cubes of eggplant and potatoes are simmered in a thick mildly-spiced tomato sauce to create a family friendly dinner. Vegan, gluten free, and it isn't drenched in oil either.
Prep Time10 mins
Cook Time25 mins
Course: Main, Main Course
Servings: 8 people
pan of eggplant curry on a gold tray garnished with lemon slices

Ingredients

  • 5 eggplant Asian long and thin type, washed, cut into small/medium pieces
  • 4 potatoes medium, golden heart or yellow flesh, washed, cut into small/medium pieces
  • tbsp extra virgin olive oil
  • ½ tbsp mustard seeds
  • 2 inch cinnamon stick
  • ½ tbsp garlic crushed
  • 2 bay leaves
  • cups tomato passata thick coulis style
  • 2 tsp curry powder
  • 2 tsp coriander seeds crushed into powder
  • ½ tsp turmeric powder
  • tsp salt sea salt
  • 2 green chillies optional, washed
  • 1 cup water
  • ¼ tsp garam masala
  • ½ cup coriander fresh, washed, finely chopped for garnish
  • 1 tbsp lemon juice fresh

Instructions

  • Wash and prepare the eggplants and potatoes; cut into small/medium pieces and set aside.
  • Heat the oil and fry the garlic, mustard seeds, cinnamon and bay leaves.
  • Once the mustard seeds start to crack, add the tomato passata along with the curry powder, turmeric, coriander powder, salt and green chillies. Stir to mix well.
  • Add the eggplant, potatoes and water. Stir well to coat all the pieces.
  • Cover and cook on medium/low heat for 20-25 minutes or until cooked through. Don't forget to check-in a few times to make sure the curry isn't sticking to the bottom of your pot.
  • Garnish with lemon juice, garam masala and fresh coriander. Serve hot with roti, naan, paratha.

Notes

  • The eggplant and potatoes should be cut similar in size to ensure they cook evenly.
  • Use golden heart, yellow flesh or baby potatoes because the type of potato does make a difference.
  • The fresher the coriander the better to intensify the flavour of your eggplant curry.
  • Try and opt for coriander seeds and crush them into powder. This is a game-changer when it comes to flavour.
  • Add more or fewer potatoes to suit your individual needs.
  • Adjust the heat of this curry by increasing or decreasing the number of green chillies.
Nutrition Facts
Indian Eggplant Curry With Potatoes | Easy and Healthy Desi Recipes
Amount Per Serving
Calories 244 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 557mg23%
Potassium 2003mg57%
Carbohydrates 47g16%
Fiber 14g56%
Sugar 15g17%
Protein 9g18%
Vitamin A 931IU19%
Vitamin C 113mg137%
Calcium 239mg24%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.