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Eggplant & Potato Curry

  By Glenn McCarthy  

October 26, 2015

This satisfying one dish meal is versatile, easy to prepare and very mild.

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2 T coconut oil

1 large onion, diced

2 cloves garlic, diced

1 tsp. finely grated minced ginger (or ½ tsp dry ginger in a pinch)

1 T curry powder

28 oz. can of peeled tomatoes, crushed with the back of spoon or you hand or 8 fresh tomatoes, peeled and chopped

1 tsp. sea salt

1 lb. potatoes, cut into bite sized pieces (organic and unpeeled baby potatoes are best)

½ to 1 medium eggplant, peeled and cut into bite sized pieces

1 banana, cut in half lengthwise and then sliced

Juice of ½ lemon (or more to taste)

1 small container almond yogurt (optional)


Melt the coconut oil in a large pan or Dutch oven. Add the onions and cook over medium heat for several minutes. Add the garlic and ginger and cook until the garlic is golden.

Add the curry powder and stir constantly for a minute or two. Do not let the spices burn.

Add the tomatoes and salt. Cover and simmer over medium low heat for about 30 minutes.

Add the cut up potatoes and 1 cup water and simmer covered about 15 minutes.

Add the eggplant to the pan and cook until tender.

When the vegetables are done, add the banana slices and cook an additional 3 to 5 minutes.

Turn the burner off and add the lemon juice. Taste and add additional salt and lemon juice as needed. At this point, add the container of almond yogurt, if using, and mix well.

Serve with rice and garnish with fresh coriander leaves, if desired.


You can use cauliflower in place of the potatoes or green beans and okra instead of potatoes and eggplant. The cooking time (once the sauce has simmered for 30 minutes) will vary depending on which vegetables you are using. Add the veggies that take the longest to cook first.

Optional add-ins:

raisins, finely chopped fresh coconut or chopped nuts

This recipe curry is adapted from the Wings of Life Cookbook by Julie Jordan.

For more curry recipes check out our blog "Don't Worry, Eat Curry"!



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