Potato and Aubergine (Eggplant) Curry Recipe
This is a one pot mixed vegetable curry cooked using eggplants, potatoes, tomatoes and coconut milk. I use Sri Lankan spices in this dish, but this is an easy one pot mixed vegetable curry that hits the spot. Sri Lankan meals are usually served with 4-5 dishes but I absolutely LOVE cooking and eating one pot meals, much to the chagrin of my mother. They are easy to cook, incorporates lots of vegetables and are easy to cleanup.
This recipe is dedicated to my awesome friend, Vidya, who surprised me with the beautifully carved cutting board featured in the step by step recipe instructions. My wish for you today is that you will find (or hopefully already have) these types of amazing, supportive people in your life.If you try this recipe, please leave a comment below. I would love to get your feedback. As always, love and good vibes to you all. Happy cooking!
How to Cook a Potato and Aubergine Curry
(the Short Version)
To cook a potato and aubergine curry, first onions, garlic, and green chilies are fried in oil. Then add chopped potatoes, aubergines, tomatoes, coconut milk and water. Add seasonings and cook until all potatoes are throughly cooked. This is an easy one pot curry dish that can be prepared in 30 minutes, and one of the easiest vegetable recipes to cook.
Reasons to Try to this one pot Potato and Aubergine curry
1) Uses many vegetables in one dish
2) Uses ONE POT- Easy Cleanup!
3) Filling and healthy comfort curry
4) One of the easiest vegetarian dinners you can make
What Ingredients do you need for this Potato and Aubergine Curry Recipe?
To cook this easy potato and aubergine curry, you need the following ingredients (including curry spices) :
- Potatoes
- Aubergine (Eggplant)
- Tomatoes
- Red Onions
- Garlic cloves
- Green Chili
- Coconut milk
- Curry leaves (optional)
- Turmeric
- Red Chilli powder
- Curry powder
- Salt
Tips and Tricks to Cook this Potato and Aubergine Curry
- I use coconut milk in this recipe. Coconut milk is usually diluted, so don’t add water to the curry if you use coconut milk. However, if you use coconut cream (full-fat coconut milk) in this recipe, coconut cream can be used without diluting to get a thicker curry, or cooked with some water according to your preference.
- This curry will taste even better the next day, since the potatoes will keep absorbing the curry flavors!
- Ginger-garlic paste is a good option to use in place of chopped garlic
- Fresh tomatoes can be substituted with store bought tomato purée
- Substitute regular potato with sweet potato for a sweeter curry
- The cooking time will vary depending on the size of potato cubes. Potatoes take the longest time to cook in this curry, so they should not be cut into very large pieces.
- Use garam masala or any curry powder of your choice. Here is my recipe for homemade roasted Sri Lankan curry powder using whole spices.
Side dishes to Serve with this Potato and Aubergine Curry
Since this dish has many vegetables, it can be paired with hot, white rice or brown rice (my personal preference ins basmati rice) and a protein dish.
- Spicy Omelette- Add a spicy egg omelette cooked in 10 mins to serve with this curry
- Tuna Fish Cutlets- A crispy fish cutlet addition to this curry. Tuna fish cutlets take about 30 minutes to prepare and are a bit labor intensive.
- Fish Curry – Serve with this spicy sri lankan fish curry
- Spicy shrimp fry – Add sweet and sour shrimp to pair with the one pot eggplant curry
Potato and Aubergine (Eggplant) Curry Recipe
Ingredients
- 1 Eggplant
- 1 Potato large
- 2 Tomatoes or about 20 cherry tomatoes
- 3 Thai chillies
- 3 Garlic cloves
- 1/2 Onion
- 1.5 cups Coconut milk
- 1/2 cup Water
- 1 tsp Coconut oil
Seasoning
- 1 tsp Salt
- 1 tsp Chillie powder
- 1 tsp Curry powder roasted
- 1/2 tsp Turmeric
Instructions
- Heat oil in pan, add chopped onions, garlic and green chillies and cook for 5 minutes
- Add eggplant, potatoes, tomatoes, coconut milk and water
- Add all seasonings and mix well. Adjust salt to taste
- Close cover, and cook on low heat for 20 minutes
- Turn off heat once potatoes are cooked
Step by step instructions to cook this Potato and Aubergine Curry (with pictures)
Ingredients for the curry – Aubergine (cut into half), cherry tomatoes, red onion, green chillies, potato, garlic cloves
Chop all your ingredients – NOTICE how to the potatoes are cut into relatively thin slices. This will shorten the cooking time for the curry
Heat a large saucepan on high heat and add oil. Once the oil is hot, add the sliced onions, garlic and green chillies and cook for 2-3 minutes. Add the chopped tomatoes, aubergine, and potatoes.
Add all seasonings, and coconut milk.
Mix all seasonings well into the curry. Close cover, and cook on medium heat for 20 minutes. Turn off heat once the potatoes are cooked.
Garnish with some fresh coriander according to your preference, and adjust salt to taste. Enjoy!
