Eggplant and Potato Curry | Illinois Extension | UIUC
eat-move-save.extension.illinois.edu
Gently cooked vegetables in a flavorful curry sauce with aromatic spices and fresh cilantro—quickly made in one pot!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eat-move-save.extension.illinois.edu.
Ingredients
- 2 Tablespoons vegetable oil
- 1/2 onion
- chopped (about ½ cup)
- 1 teaspoon curry powder
- 1 clove garlic
- minced
- ¼ teaspoon ground ginger
- 1 green chili pepper
- seeded and chopped
- 1 small potato
- chopped
- 1 large tomato
- 1 small eggplant
- 2 Tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper to taste
- 1/2 cup unsweetened coconut milk or any milk of choice (optional)
- 4 Tablespoons fresh cilantro
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