Indian

eggplant and potatoe curry is for Dinner.

eggplant and potatoe curry takes 15 minutes to prepare.

eggplant and potatoe curry takes 45 minutes to cook.

eggplant and potatoe curry makes 4 servings.

The ingredients for eggplant and potatoe curry are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Red Potato, 500 grams
Onions, raw, 3 cup, chopped
*Canola Oil, 2 tbsp
Canned Tomatoes, 1 can
Turmeric, ground, 1.5 tsp
*Coriander leaf, dried, 1.5 tsp
Ginger, ground, 1.5 tsp
*Cumin seed, 1.5 tsp
Garlic, 3 cloves
tandoori 1.5 tsp
salt .5 tsp
chilli flakes 1 tsp
or 2-3 fresh chillis

Here is how you make eggplant and potatoe curry:

heat oil in a large pot, add the onions,garlic,and ginger, allow to soften or untill golden, then add the tomatoes and spices including chillis, simmer on a low heat for about 10 minutes.Add chopped potatoes and eggplant and bring to the boil adding water as neccesary, simmer on low heat for 30 minutes or untill potatoes and eggplant are cooked. serve with natural yoghurt, rice or chappatis.Number of Servings: 4Recipe submitted by SparkPeople user TRISHA26.

The nutritional information for eggplant and potatoe curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 253.4

• Total Fat: 8.0 g
• Cholesterol: 0.0 mg
• Sodium: 78.7 mg
• Total Carbs: 42.6 g
• Dietary Fiber: 8.5 g
• Protein: 6.0 g

eggplant and potatoe curry is Indian cuisine.

The dietary needs meet for eggplant and potatoe curry is Vegetarian