Eggplant + potato curry

October 17, 2009


Oh, how we loved this improvised curry that used up our end-of-the-week produce odds and ends:

  • 3 potatoes
  • 1 eggplant
  • 1 carrot
  • 1 thumb-sized ginger remnant
  • 1 medium onion
  • 1 bunch of cilantro

Saute everything except the cilantro with a small dash of salt and a huge dash of curry powder.  Then, add 1 can of diced tomatoes and an equal amount of water. If preparing this in a pressure cooker: cover, bring to a whistle, and simmer for 15 minutes. In a plain old pot, it will likely take closer to 20-30 minutes.  Serve with cilantro and a dollop of yogurt.  Great over rice or with pita bread!


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