Eggplant and Potato Curry

Name: Eggplant and Potato Curry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 teaspoons chili powder; 1 teaspoons coriander; 1 teaspoons cumin; 2 medium sizes eggplants, medium size cut into 1-inch pieces, recommend using japanese eggplant; 1 teaspoons garam masala; 1 Tbsp oil; 2 servings salt; 0 teaspoons sugar; 2 larges tomatoes, large cut into 1-inch pieces; 1 teaspoons turmeric; 237 milliliters water; 2 medium sizes potatoes, medium size cut into 1-inch pieces, recommend using thin skinned white potatoes

Eggplant and Potato Curry might be just the Indian recipe you are searching for. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 306 calories, 10g of protein, and 9g of fat per serving. This recipe serves 2. Head to the store and pick up sugar, salt, oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.

Ingredients

Servings:

1teaspoons

chili powder 1teaspoons

coriander 1teaspoons

cumin 2medium sizes

eggplants, medium size cut into 1-inch pieces, recommend using japanese eggplant 1teaspoons

tomatoes, large cut into 1-inch pieces 1teaspoons

turmeric 237milliliters

water 2medium sizes

potatoes, medium size cut into 1-inch pieces, recommend using thin skinned white potatoes

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Brundlmayer Kamptaler Terrassen Gruner Veltliner. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.