Eggplant and potato curry

Cooking Vegetarian Eggplant and potato curry

This rich and hearty vegetarian curry is full of flavour and good for you too.

Lables: Diabetes friendly Heart friendly Low cholesterol Low fat Low kilojoule Low sodium Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a large non-stick frying pan over medium heat. Add mustard seeds. Cook for 1 to 2 minutes or until seeds start to pop. Add onion. Cook, stirring occasionally, for 5 minutes or until tender.
  2. Add potato, tomatoes and 1/2 cup cold water. Stir to combine. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes.
  3. Add eggplant and stir to combine. Simmer, stirring occasionally, for 20 to 25 minutes or until vegetables are tender. Stir in coriander. Spoon rice into bowls. Top with curry. Sprinkle with extra coriander. Serve with yoghurt and pappadums.

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1 tbsp vegetable oil
2 tsp black mustard seeds
1 brown onion, finely chopped
750g desiree potatoes, peeled, cut into 3cm pieces
2 x 410g cans Ardmona Rich & Thick Indian Style chopped tomatoes with curry spices
1 large eggplant, cut into 3cm pieces
1/2 cup fresh coriander leaves, roughly chopped
Steamed Basmati rice, extra coriander leaves, plain Greek-style yoghurt and pappadums, to serve

Adv

Autors
Preparation time
20
Cooking time
42
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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