Eggplant and Potato Curry

Ingredients

• 350 g Eggplant (cut into cubes)
• 1 piece Potato (medium, cut into pieces)
• 1 piece Tomato (cut into pieces)
• 1 piece Onion (thinly sliced)
• 1 piece Garlic clove (minced and diluted in 1 tablespoon of water)
• 1 tbsp Curry powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 0.5 tsp Mustard seeds
• 1 handful Fresh coriander leaves (chopped)
• 2 tbsp Vegetable oil
• to taste Salt
• 5 cl Water (for soaking the eggplant, plus 2 additional tablespoons during cooking)

Instructions

1. Prepare the vegetables

   Wash the eggplant, cut it into cubes. Peel the potato and cut it into similarly sized pieces. Cut the tomato, slice the onion thinly and mince the garlic.

   Time: PT5M

2. Soak the eggplant

   Pour 5 cl of water over the eggplant cubes in the bowl and stir lightly to coat them.

   Time: PT2M

3. Heat the oil

   Heat 2 tbsp of vegetable oil in the pan over medium heat.

   Time: PT2M

   Temperature: feu moyen

4. Temper the seeds

   Add the mustard seeds and cumin powder to the hot oil. Let them sizzle for 30 seconds.

   Time: PT1M

   Temperature: feu moyen

5. Sauté the onion

   Add the sliced onion and sauté until it becomes translucent and lightly golden.

   Time: PT5M

   Temperature: feu moyen

6. Add spices and garlic

   Stir in the turmeric, curry powder and the garlic diluted in water. Mix for 1 minute.

   Time: PT1M

   Temperature: feu moyen

7. Add the vegetables

   Drain the eggplant, then add it to the pan with the potato pieces. Mix to coat the vegetables with the spices.

   Time: PT1M

   Temperature: feu moyen

8. Initial cooking

   Cover the pan and let cook over medium heat for 10 minutes, stirring every 2‑3 minutes.

   Time: PT10M

   Temperature: feu moyen

9. Add tomato and water

   Deglaze with 2 tbsp of water, add the tomato pieces, cover again and cook for an additional 5 minutes.

   Time: PT5M

   Temperature: feu moyen

10. Finishing

    Remove from heat, stir in the chopped fresh coriander, give a final mix and serve hot.

    Time: PT1M

Nutrition Facts

Calories

330

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Eggplant: Zucchini, Zucchini
• Instead of Potato: Sweet potato
• Instead of Tomato: Canned tomato
• Instead of Onion: Shallot
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Curry powder: Garam masala
• Instead of Turmeric powder: Indian saffron
• Instead of Cumin powder: Cumin seeds
• Instead of Mustard seeds: Mustard powder
• Instead of Fresh coriander leaves: Flat-leaf parsley
• Instead of Vegetable oil: Sunflower oil, Canola oil
• Instead of Salt: Sea salt

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon
• Heavy-bottomed skillet
• Skillet lid
• Measuring spoon
• Measuring cup (ml)

Critical Steps — Do Not Skip

• Soaking the eggplant to avoid bitterness
• Tempering the mustard seeds and cumin without burning them
• Covered cooking over medium heat until the vegetables become tender

Chef Tips from the Video

• Use fresh, firm eggplants, not overly ripe.
• Cut the potatoes into pieces the same size as the eggplant cubes for uniform cooking.
• Add the coriander just before serving to preserve its freshness and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 1 month, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the curry the day before and gently reheat over low heat.
• The curry keeps better after resting in the refrigerator; the flavors develop.