Eggplant and Potato Curry

I like recipes that don’t contain meat . I mean veggie recipes . My family is meat eaters so I search recipes that make them eat more vegetable . This one was a hit . It filled my kitchen with a lovely smell that came from curry and coriander .

Eggplant and Potato Curry

The Indian use any type of vegetable oil to cook this recipe , I used olive oil , I love its taste . For me it’s essential for any veggie plate .. bon appétit

Eggplant and Potato Curry

Ingredients

2 tablespoons olive oil
1 medium sized brown onion finely chopped
1 huge garlic clove, crushed
2 medium potato
2 medium eggplant
3 large tomatoes
½ teaspoons curry powder
½ teaspoons chilly powder
Freshly ground black pepper
1/8 teaspoons cardamom powder
1/8 teaspoons coriander powder
2 tablespoons chopped coriander leaves

steamed rice to serve

Directions

Peel potatoes . Wash eggplants . Cut them into 2cm cubes . Peel then chop tomatoes .

Heat olive oil in a non-stick frying pan over medium-high heat. Add the onion and sauté till it turns translucent. Add garlic and stir for another minute . Pay attention not to brown them .

Add potato and eggplant and stir gently for 5 minutes .

Season with salt and spices and stir . Add tomatoes and some water. Bring to a boil then reduce heat to medium-low.

Cover and let Simmer for 20 minutes or until vegetables are tender.

Stir in coriander. Serve hot with rice.