Vegetarian

Spicy Eggplant Curry is for Dinner.

Spicy Eggplant Curry takes 30 minutes to prepare.

Spicy Eggplant Curry takes 23 minutes to cook.

Spicy Eggplant Curry makes 5 servings.

The ingredients for Spicy Eggplant Curry are:

3 tbsp Olive Oil, in two parts
2 cloves Garlic
small piece fresh Ginger Root (mine weighed 2.3 oz before peeling)
1 small-to-medium Onion
3 small Eggplants
3 medium Potatoes
2 tbsp Curry Powder

Here is how you make Spicy Eggplant Curry:

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: 5Recipe submitted by SparkPeople user TEMPESTE.

The nutritional information for Spicy Eggplant Curry is:

• Servings Per Recipe: 5
• 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

Spicy Eggplant Curry is Indian cuisine.

The dietary needs meet for Spicy Eggplant Curry is Vegan