Eggplant and Potato Curry

Source: Delicious TV

The reason most of us reach for (more expensive) prepared or fast food solutions is because we’re hungry and pressed for time. The solution? Make it ahead! This curry recipe – adapted from one that we clipped long ago from the pages of Gourmet magazine – is one of our favorite cook-ahead meals not only because it’s super fast and easy but also because it gets better tasting as it ages. Serve it the first day as we do heaped in a bowl over brown basmati rice.

In subsequent meals, this curry can be revamped from main dish to side dish with very little bother by serving it alongside crispy, garlicky fried tempeh or tucking it into vegan puff pastry and baking it (similar to samosas). You could also use it as a spicy topping for pizza or bruschetta. The possibilities are limited only by your imagination!

  • 2-3 T. extra virgin olive oil
  • 1 large onion, sliced into very thin half-moons
  • 1 T. coarse Kosher salt, or to taste
  • 2 T. curry powder
  • ½ to ¾ t. cayenne pepper
  • 2 large (or 3 medium) eggplant, any variety, chopped into 1″ dice
  • 4-5 medium all-purpose potatoes, chopped into ½” dice
  • 28-oz. can of whole or diced tomatoes, with juice
  • 1 ½ c. water or light vegetable stock
  • Juice of one lemon

In a large Dutch oven or stewpot, heat olive oil over medium-low heat. When the oil is heated, add the onion, sprinkle with about a teaspoon of salt, then stir fry until the onion slices are beginning to turn translucent. Sprinkle onions with the curry power and cayenne and stir until the onions are coated. Add the eggplant, stir to combine, then add the potatoes. Stir all the vegetables over the heat until they’re evenly coated with the curry powder-cayenne mixture. Add the tomatoes, their juice, and the water or stock. Stir the mixture and bring it to a boil, then lower heat, and simmer for 20-30 minutes or until the potatoes and eggplant are cooked through. The mixture should be fairly thick, but you can thin it with an additional ¼ cup or so of water or stock if you like.

Once the vegetables are cooked, pour in the lemon juice and stir. Adjust seasonings to your taste, then serve spooned over a bowl of brown basmati rice.

Posted in , , on November 27, 2008
Recipe entered by: Lena

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