Eggplant and Potato Curry Recipe

Eggplant and Potato Curry Recipe

How To Make Eggplant and Potato Curry

Enjoy the delicious blend of spices in this potato curry cooked with jalapeno and tomato, plus charred eggplant to add smoky flavors to this filling dish.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 3lbslarge eggplants,(2 large)
  • 3tbspcooking oil
  • 2onions
  • 2garlic cloves
  • 2tbspfresh ginger,grated
  • ½tspground coriander
  • ½tspground cumin
  • 1tspfennel seeds
  • 1jalapeno pepper
  • 1lbbaking potatoes,(about 2 potatoes)
  • 2tspsalt
  • 2cupswater
  • 1lbtomatoes,(3 medium)
  • 2tbsplemon juice
  • ½dashcilantro,chopped


  1. Heat the broiler.

  2. Put the whole eggplants on a baking sheet and broil for about 10 minutes, turning occasionally until charred and soft. Set aside to cool.

  3. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally for about 5 minutes until translucent.

  4. Add the garlic and ginger and cook, stirring for about 1 minute until fragrant. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring for 1 minute longer.

  5. Add the potatoes, salt, and water and bring to a simmer. Cook, covered for about 10 minutes until the potatoes start to soften.

  6. Cut each eggplant open and spoon the pulp into the potato mixture. Simmer for about 5 minutes more, uncovered, until the potatoes are tender.

  7. Add the tomatoes and heat through for about 2 minutes. Stir in the lemon juice and cilantro.

  8. Serve warm, and enjoy!


  • Calories: 323.57kcal
  • Fat: 11.73g
  • Saturated Fat: 1.00g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.87g
  • Polyunsaturated Fat: 3.40g
  • Carbohydrates: 53.03g
  • Fiber: 14.64g
  • Sugar: 18.75g
  • Protein: 7.81g
  • Sodium: 1189.91mg
  • Calcium: 89.44mg
  • Potassium: 1663.20mg
  • Iron: 2.57mg
  • Vitamin A: 53.14µg
  • Vitamin C: 42.00mg
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