Aloo Baingan {Vegan Potato & Eggplant Curry}
Recipe type: Side Dish, Vegetarian, Vegan, Gluten-Free
Cuisine: Indian
Makes: 6
I love eating eggplant, but find that it is a vegetable that I rarely prepare at home. This dish is easy to make and flavourful. Add canned, drained chickpeas for a complete meal.
  • 1 Tbsp (15 mL) cooking oil
  • 1½ tsp (7 mL) cumin seeds
  • 1½ tsp (7 mL) mustard seeds
  • 1 onion, chopped finely
  • 6 cloves of garlic, minced
  • 1½ inch piece fresh ginger, minced
  • 1-2 jalapeño pepper, seeded and finely chopped
  • 1 Tbsp (15 mL) coriander
  • 1½ tsp (7 mL) turmeric
  • 1 tsp (5 mL) garam masala
  • 3 large potatoes, cubed
  • 2 medium eggplants, cubed
  • 3 large tomatoes, finely chopped or 1 can (798 mL or 28 oz) diced tomato
  • 2¼ cup (560 mL) water or vegetable broth
  • Salt and pepper, to taste
  • Cilantro, for garnish
  1. Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds darken and become fragrant. Careful – this can happen in less than a minute!
  2. Add onion, garlic, ginger and jalapeño pepper, cook, stirring, until onion is soft and browning on the edges, about 5-8 minutes.
  3. Stir in coriander, turmeric and garam masala. Add potatoes and eggplant, and cook, stirring, until the vegetables are well-coated in the spice mixture.
  4. Add the tomatoes and water or broth. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender, about 15-20 minutes. Season with salt and pepper, to taste. Garnish with cilantro and serve.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at