Indian Eggplant Curry with Poatoes

Indian Eggplant Curry with Poatoes

Enjoy our vegan recipe Indian Eggplant Curry with Poatoes by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2300 kJ (549 kcal)
Protein20 g
Fat11 g
Carbohydrates81 g
Fiber15 g

Utensils:

cutting board, oven, peeler, tablespoon, plate, chef's knife, spatula, baking tray, parchment paper, bowl, non-stick frying pan

Recipe instructions:

1

Preheat the oven to 350 °F.

    2

    Halve the eggplant lengthwise. Line a baking tray with parchment paper. Rub the eggplants with olive oil and place them on the baking tray with the cut the surface pointing downwards.

    • 1 Eggplant (~ 11.3 oz)
      1 Eggplant (~ 11.3 oz)
    • ½ tsp Olive oil
      ½ tsp Olive oil
    3

    Peel the potatoes, transfer to the baking tray, sprinkle with oil and season with salt and pepper.

    • 8.8 oz Potatoes (w/o skin)
      8.8 oz Potatoes (w/o skin)
    • ½ tsp Olive oil
      ½ tsp Olive oil
    • Salt
      Salt
    • Black pepper
      Black pepper
    4

    Bake for approx. 40 minutes on the middle rack of the oven.

      5

      Finely dice the onion, garlic, and ginger and put in a bowl.

      • 1 Onion, red (~ 3 oz)
        1 Onion, red (~ 3 oz)
      • 1 Garlic clove (~ 0.1 oz)
        1 Garlic clove (~ 0.1 oz)
      • ½ in Ginger (~ 0.2 oz)
        ½ in Ginger (~ 0.2 oz)
      6

      Dice the tomatoes, coarsely chop the cilantro and put in a second bowl.

      • 2 Tomatoes (~ 8.5 oz)
        2 Tomatoes (~ 8.5 oz)
      • 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
        2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
      7

      Heat the oil in a non-stick frying pan over medium heat. Add the onions, garlic, and ginger and fry until the onions turn translucent.

      • 1 tsp Canola oil
        1 tsp Canola oil
      8

      Add the agave syrup and caramelize for approx. 30 seconds. Stir constantly.

      • 1 tsp Agave syrup
        1 tsp Agave syrup
      9

      Add the tomatoes, cilantro, curry powder, garam masala, salt, and pepper and fry for approx. 5 minutes stirring occasionally.

      • ¾ tsp Curry powder
        ¾ tsp Curry powder
      • Salt
        Salt
      • Black pepper
        Black pepper
      • ¾ tsp Garam masala
        ¾ tsp Garam masala
      10

      Add the vegetable broth and lentils and let simmer for 20 minutes.

      • ¾ cup Vegetable broth
        ¾ cup Vegetable broth
      • 2 ⁠½ Tbsp Red lentils
        2 ⁠½ Tbsp Red lentils
      11

      Turn off the oven and take out the eggplants. With a spoon, scrape the pulp out off the eggplants. Finely chop the pulp, add to the pan and let simmer for approx. 10 minutes.

        12

        Serve the potatoes with the eggplant curry.

          13

          Enjoy your meal!