Eggplant and Potato Curry

Name: Eggplant and Potato Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams baking potatoes (about 2), peeled and cut into 1/2-inch cubes; 118 milliliters chopped cilantro; 3 Tbsps cooking oil; 1 kilograms large eggplants (about each), pricked all over with a fork; 1 teaspoon fennel seeds; 2 Tbsps grated fresh ginger; 2 cloves garlic, minced; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 1 jalapeño pepper, seeds and ribs removed, minced; 2 Tbsps lemon juice; 2 onions, sliced; 2 teaspoons salt; 454 grams medium tomatoes (about , chopped; 473 milliliters water

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

Heat the broiler.

Equipment you will use

Broiler

Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

In a Dutch oven, heat the oil over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Fennel Seeds

Coriander

Garlic

Ginger

Cumin

Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.

Ingredients you will need

Potato

Water

Salt

Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more.

Ingredients you will need

Eggplant

Potato

Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.

Ingredients you will need

Lemon Juice

Cilantro

Tomato

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.

Ingredients you will need

Wine

Curry Powder

Equipment

Broiler

Baking Sheet

Dutch Oven

Ingredients

Servings:

454grams

baking potatoes (about 2), peeled and cut into 1/2-inch cubes 118milliliters

chopped cilantro 3Tbsps

cooking oil 1kilograms

large eggplants (about each), pricked all over with a fork 1teaspoon

fennel seeds 2Tbsps

grated fresh ginger 2cloves

garlic, minced 1teaspoons

ground coriander 1teaspoons

ground cumin 1

jalapeño pepper, seeds and ribs removed, minced 2Tbsps

lemon juice 2

onions, sliced 2teaspoons

salt 454grams

medium tomatoes (about , chopped 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Quintan Essentia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 35 dollars per bottle.