Eggplant and Potato Curry
You can never have too many Indian recipes, so give Eggplant and Potato Curry a try. This gluten free, whole 30, and vegan recipe serves 4. One serving contains 321 calories, 8g of protein, and 12g of fat. If you have lemon juice, cilantro, jalapeño pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
In a Dutch oven, heat the oil over moderately low heat.
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeo and cook, stirring, for 1 minute longer.
Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more.
Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.
Wine Recommendation: A robust, grenache-based Gigondas or Vacqueyras from the southern Rhne valley will meld beautifully with the smoky and earthy flavors of this curry.