John Myers
Eggplant and Potato Curry
The perfect eggplant and potato curry recipe with a picture and simple step-by-step instructions.
- 1 Eggplant, roughly diced
- 4 Potatoes, roughly diced
- 1 Tomato, roughly diced
- Salt
- 0,5 tsp Ground cumin
- 0,5 tsp Coriander, ground
- 2 Red chili peppers, dried
- Water
- Roughly dice the eggplant, sprinkle with salt and let it steep in water for about 10 minutes.
- Wash the potatoes and pre-cook them in salted water until they are undercooked. Then roughly dice the potatoes and tomatoes.
- Put the potatoes, tomatoes and drained aubergines in a saucepan and season with cumin, coriander and salt. If you want, you can add 1-2 whole chilli peppers.
- Fill the pot with warm water until the vegetables are covered and cook over medium-high heat until the vegetables are cooked through. The liquid should be significantly reduced, so that a little sauce remains. Enjoy your meal! Dal and chapati go well with this.
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