Slow Cooker

Eggplant and Potato curry is for Dinner.

Eggplant and Potato curry takes 15 minutes to prepare.

Eggplant and Potato curry takes 180 minutes to cook.

Eggplant and Potato curry makes 4 servings.

The ingredients for Eggplant and Potato curry are:

4 tbsp olive oil
1 eggplant/aubergine, chopped
4 medium onions, peeled and chopped
4 medium potatoes, peeled and chopped
450g mushrooms, washed and chopped
4 tbsp green thai curry paste
1 tbsp ketchup or tomato puree
900ml vegetable stock

Here is how you make Eggplant and Potato curry:

Heat the oil in a large pan. Add the chopped onion, eggplant, potatoes and mushrooms. Fry on a low heat for 2 minutes. Add the curry paste. Feel free to add other seasonings to suit your taste; I've tried adding chilli powder, ginger, garlic and tumeric with great results but the Thai paste is seasoned and balanced enough on its own. Then, add the ketchup or tomato puree and stir for a minute to coat the vegetables. Add the stock and bring to the boil. Transfer the lot to your slow cooker. You can either put it on high after school and cook for 3-4 hours, or put it on in the morning before wok and cook for 8 hours so it's ready when you get home. Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user CASYA88.

The nutritional information for Eggplant and Potato curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 300.3

• Total Fat: 16.4 g
• Cholesterol: 0.0 mg
• Sodium: 561.5 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 8.1 g
• Protein: 7.4 g

Eggplant and Potato curry is Indian cuisine.

The dietary needs meet for Eggplant and Potato curry is Vegan