This eggplant potato curry with coconut milk is perfect for any day of the week. It’s a delicious and comforting dish made with aromatic spices that pair beautifully with rice or naan bread.
Table of Contents
Ingredients For Eggplant Potato Coconut Curry
#Eggplant : Diced eggplant (brinjal).
#Potato
#Onion and tomato.
#Minced ginger and garlic
#Coconut milk
#Spices : Cumin powder, turmeric powder, coriander powder and red chili kashmiri powder
#Salt to taste
#Oil: Oilve oil or any cooking vegetable oil.
#Water: Hot or warm water.
Photo Instructions For Creamy Eggplant Curry
#1. Heat the vegetable oil in a skillet over medium-high heat. After the oil is hot, add the onion and sauté for 2-3 minutes or until softened. Add the potatoes and let them cook for the next 5 minutes.
#2. Add the turmeric powder, cumin powder, coriander powder, Kashmiri powder, ginger, and garlic. Combine everything well.
#3.Then add the eggplant and sauté for another 5 minutes, stirring occasionally, until the eggplant is soft.
#4. Add the tomato and combine it. After that add coconut milk and water, and bring the mixture to a boil.
#5. Put the lid on and simmer for 15-20 minutes until the vegetables are soft and done. Make sure to stir it occasionally in between.
#6. Add salt to taste and enjoy your homemade eggplant potato curry with coconut milk!
Serving Suggestions
Here are some serving suggestions suggestions for eggplant potato creamy curry recipe.
#Rice:
- Serve the curry hot with rice or naan bread. The warm and fluffy texture of rice or the chewy and flavorful naan complements the creamy and aromatic curry perfectly.
#Pair the curry with some pickles.
- For a delicious combo, pair eggplant potato creamy curry with rice and tomato pickles.
#Salad:
- A refreshing salad can balance out the richness of the curry. Try a spicy cucumber or a tomato salad dressed with lemon juice and olive oil.
Variations
- Add any vegetables: While eggplant and potatoes are the stars of this curry, you can also try adding other vegetables, such as bell peppers, zucchini, or carrots, to add more texture and flavor.
- Make it spicier: Add some chili powder or cayenne pepper to the dish if you prefer a spicier curry. Adjust the amount to your preferred level of heat.
Other Coconut Curry Recipes
You may also enjoy trying these other recipes with coconut.
Eggplant Potato Curry With Coconut Milk
Equipment
- 1 skillet with a lid
- 1 Spatula
Ingredients
Vegetables
- 4 cups diced eggplant
- 2 medium potatoes peeled and chopped (1 ½ cups of chopped potato)
- ½ cup chopped onion
- ½ cup chopped tomato
- 2 cloves of garlic, minced
- 1 tsp ginger, grated
Spices
- ½ tsp red chili Kashmiri powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
Coconut Milk
- ½ cup coconut milk
Seasoning
- salt to taste
Oil
- 1 tbsp any vegetable oil
Water
- 1½ cup water (hot/warm water)
Instructions
- Heat the vegetable oil in a skillet over medium-high heat. After the oil is hot, add the onion and sauté for 2-3 minutes or until softened. Add the potatoes and let them cook for the next 5 minutes.
- Add the turmeric powder, cumin powder, coriander powder, Kashmiri powder, ginger, and garlic and stir to combine.
- Then add the eggplant and sauté for another 5 minutes, stirring occasionally, until the eggplant is soft.
- Add the tomato and combine it. After that, add coconut milk and water, and bring the mixture to a boil.
- Put the lid on and simmer for 15-20 minutes until the vegetables are soft and done. Make sure to stir it occasionally in between.
- Add salt to taste, and enjoy homemade eggplant potato curry with coconut milk!
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
