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Red curry with eggplant, tomato and potatoes in a pan

Potato and Aubergine (Eggplant) Curry Recipe

Aubergine curry cooked with potatoes, tomatoes and coconut milk
Servings 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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
Cost: $4
Course: dinner, lunch, Side Dish
Cuisine: sri lankan
Keyword: coconut milk curry recipes with eggplant