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Before you jump to Indian Eggplant and Potato Curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a great deal more popular than in the past and rightfully so. There are a number of illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically think that healthy diets call for much work and will significantly alter the way they live and eat. Contrary to that information, people can alter their eating habits for the better by making a couple of simple changes.
You can see results without removing foods from your diet or make substantial changes immediately. It’s not a bad idea if you wish to make major changes, but the most crucial thing is to step by step switch to making healthier eating choices. In time, you will likely find that you will eat more and more healthy food as your taste buds get used to the change. Over time, your eating habits will change and your new eating habits will completely replace the way you ate previously.
Evidently, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to indian eggplant and potato curry recipe. To make indian eggplant and potato curry you only need 11 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Indian Eggplant and Potato Curry:
- Get medium eggplant, cubed
- Use onion, diced
- Get garlic cloves
- Provide ripe medium tomatoes
- Prepare garam masala powder
- Prepare mild Indian curry powder
- You need coriander
- Prepare turmeric
- Get coconut milk
- Use Salt and pepper
- Take medium potatoes, peeled and diced
Steps to make Indian Eggplant and Potato Curry:
- Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.
- Stir fry eggplant until cooked through. Set aside.
- Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
- Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.
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