Curry Eggplant and Potato Stew
Cozy stew with silky eggplant, and hearty potatoes in a thick and intensely flavored curry broth. Warming, tangy and comforting.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course dinner, Main Course, Side Dish, Soup
Cuisine American, california, fusion, Indian, vegan
Servings 4
Calories 246 kcal
- 1 tbsp olive oil
- 6 small purple eggplant chopped
- 3 large white potatoes peeled and chopped
- 3 garlic cloves minced
- ½ yellow onion chopped
- 3 tbsp ginger root peeled and chopped
- 2 large tomatoes chopped
- 1 tbsp smoked paprika
- 1 tsp garam masala
- ½ tsp salt
- 2 tbsp @malagirl Cosmic Curry Broth
- 2 cups water
- ½ cup cilantro chopped
- 1 Black pepper to taste
In a deep sauté or saucepan heat oil over medium heat then add onion, garlic and ginger and cook for 3-5 minutes until fragrant
Add potatoes and eggplant, stir to combine, then cook covered for 3 minutes, stir then cover again for 3 minutes
Season by adding smoked paprika, garam masala, salt and Cosmic Curry, stir and add tomatoes and cook 3 minutes stirring often to prevent sticking.
Add water and cover pan, simmer until potatoes are fork tender and broth has thickened to a saucy consistency. 10-15 minutes. Add black pepper to your tastes.
Add half the cilantro to the pot and save the other half to garnish each bowl. Serve with rice or grain of choice.
Calories: 246kcalCarbohydrates: 49gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 318mgPotassium: 1560mgFiber: 15gSugar: 15gVitamin A: 1590IUVitamin C: 44mgCalcium: 69mgIron: 2mg
Keyword comfortfood, curry, eggplant, Fall, ginger, one-pot, seasonal