Eggplant & potato curry

Looking for healthy ways to increase your vegetable intake? 

SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  1. Mix the first six ingredients together, then rub this spice mixture over the potatoes and eggplant
  2. Heat canola oil in a saucepan, add chilli and cumin seeds and cook for 1-2 minutes
  3. Add eggplant and potato. Cook for another 8-10 minutes
  4. Add tomatoes and water and cook for a further 2 minutes
  5. Stir through the spinach and serve garnished with the coriander

Tip

Like most curries, the flavour in this recipe will improve over time. Reheat the next day until piping hot and garnish with fresh coriander.

Recipe thanks to vegetables.co.nz


 

  • 3 
    green chillies, deseeded, chopped
  • 2 
    ginger, crushed
  • 1 
    red chilli, deseeded, chopped
  • ½ tsp
    turmeric
  • ½ tsp
    coriander, ground
  • ½ tsp
    cumin, ground
  • 8 
    baby boiling potatoes, halved
  • 1 
    eggplant, diced
  • 2 tbsp
    canola oil
  • 1 
    red chilli, deseeded and chopped
  • 1 tsp
    cumin seeds
  • 6 
    tomatoes, chopped
  • 2 cups
    water
  • ¼ cup
    spinach, finely chopped
  •  
    fresh coriander, finely chopped for garnish
Per serve
  • Energy
    966kJ
  • Saturated Fat
    0.6g
  • Total Carbohydrate
    32.4g
  • Sugars
    8.0g
  • Dietary Fibre
    7.8g
  • Sodium
    21mg

Method

  1. Mix the first six ingredients together, then rub this spice mixture over the potatoes and eggplant
  2. Heat canola oil in a saucepan, add chilli and cumin seeds and cook for 1-2 minutes
  3. Add eggplant and potato. Cook for another 8-10 minutes
  4. Add tomatoes and water and cook for a further 2 minutes
  5. Stir through the spinach and serve garnished with the coriander

Tip

Like most curries, the flavour in this recipe will improve over time. Reheat the next day until piping hot and garnish with fresh coriander.

Recipe thanks to vegetables.co.nz