Eggplant & potato curry
Looking for healthy ways to increase your vegetable intake?
SERVES4
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Mix the first six ingredients together, then rub this spice mixture over the potatoes and eggplant
- Heat canola oil in a saucepan, add chilli and cumin seeds and cook for 1-2 minutes
- Add eggplant and potato. Cook for another 8-10 minutes
- Add tomatoes and water and cook for a further 2 minutes
- 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
- 3green chillies, deseeded, chopped
- 2ginger, crushed
- 1red chilli, deseeded, chopped
- ½ tspturmeric
- ½ tspcoriander, ground
- ½ tspcumin, ground
- 8baby boiled potatoes, halved
- 1eggplant, diced
- 2 tbspcanola oil
- 1red chilli, deseeded and chopped
- 1 tspcumin seeds
- 6tomato, chopped
- 2 cupswater
- ¼ cupspinach, finely chopped
- fresh coriander, finely chopped for garnish
Per serve
- Energy966kJ
Method
- Mix the first six ingredients together, then rub this spice mixture over the potatoes and eggplant
- Heat canola oil in a saucepan, add chilli and cumin seeds and cook for 1-2 minutes
- Add eggplant and potato. Cook for another 8-10 minutes
- Add tomatoes and water and cook for a further 2 minutes
- 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
Ingredients
- 3green chillies, deseeded, chopped
- 2ginger, crushed
- 1red chilli, deseeded, chopped
- ½ tspturmeric
- ½ tspcoriander, ground
- ½ tspcumin, ground
- 8baby boiled potatoes, halved
- 1eggplant, diced
- 2 tbspcanola oil
- 1red chilli, deseeded and chopped
- 1 tspcumin seeds
- 6tomato, chopped
- 2 cupswater
- ¼ cupspinach, finely chopped
- fresh coriander, finely chopped for garnish
Ingredients
- 3green chillies, deseeded, chopped
- 2ginger, crushed
- 1red chilli, deseeded, chopped
- ½ tspturmeric
- ½ tspcoriander, ground
- ½ tspcumin, ground
- 8baby boiled potatoes, halved
- 1eggplant, diced
- 2 tbspcanola oil
- 1red chilli, deseeded and chopped
- 1 tspcumin seeds
- 6tomato, chopped
- 2 cupswater
- ¼ cupspinach, finely chopped
- fresh coriander, finely chopped for garnish
Nutrition Facts
Per serve
- Energy966kJ
Method
- Mix the first six ingredients together, then rub this spice mixture over the potatoes and eggplant
- Heat canola oil in a saucepan, add chilli and cumin seeds and cook for 1-2 minutes
- Add eggplant and potato. Cook for another 8-10 minutes
- Add tomatoes and water and cook for a further 2 minutes
- 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
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