FRIJE

Name: Small eggplant and potato curry
Prep time: 10 min
Cook time: 30 min
Yield: 2 servings
Ingredients: 1 eggplant; 2 potato; 1 tomato; 1 onion; 25 cl of coconut milk; 0.5 teaspoon of turmeric powder; 0.5 teaspoon of ground coriander; 0.5 teaspoon of ground cumin; 1 teaspoon of ginger powder; 1 teaspoon of garlic powder; 1 teaspoon of sugar; 1 tablespoon of oil; salt (according to taste); pepper (according to taste)

<< recipes

Small eggplant and potato curry

Vegetarian Vegan Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 30 minutes

Cost per serving: 1,41 €

Energy: 531 kcal / serving

Instructions

1. Before preparing the rest, boil the potatoes for about twenty minutes.

Cool them down and peel them.

Set aside.

Peel the onion and slice it. Then, sauté it for 5 minutes in a little oil.
2. Add the tomato in small pieces, garlic, ginger, spices, and the eggplant cut into large cubes.
3. Stir well and sauté for at least 5 minutes until everything takes on a bit of color.
4. Pour in the coconut cream and the same amount of water (or a little more). The liquid does not need to cover the vegetables, but there should be enough to simmer.
5. Add the diced potatoes.

Season with salt and pepper.

This is the time to add the chili if you wish.
6. Let it simmer gently for 20 to 30 minutes.

It's ready when the eggplants are very tender.