Enjoy our vegan recipe Indian Eggplant Potato Curry by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2013 kJ (481 kcal)|
chef's knife, pot, bowl, cutting board, Spoon, fork, blender, cooking spoon, colander, non-stick frying pan, peeler
Dice the eggplant, transfer to a colander, salt generously and let sit for approx. 10 minutes. Peel and dice the potatoes into approx. ¾ in cubes and put in a bowl.
Bring a pot of water to a boil. Add the potatoes and cook until tender.
Crumble the tofu using a fork and put in a bowl.
Finely chop the onion, tomatoes, ginger, and garlic and transfer to a blender. Blend until the paste is homogeneous.
Heat the olive oil in a pot over medium heat. Fry the tofu and cumin for approx. 3 minutes.
Add the blended mixture, coriander, chili, and turmeric powder. Mix well and continue to fry for approx. 5 minutes.
Stir in the eggplant, potatoes, water and garam masala. Put on the lid and let simmer for approx. 7-10 minutes until the eggplant is cooked.
Season with salt and pepper. Coarsely chop the parsley and add to your bowl.
Enjoy your meal!