Aloo Baingan {Vegan Potato & Eggplant Curry}
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.
Author: Adapted from Vegan Richa
Recipe type: Side Dish, Vegetarian, Vegan, Gluten-Free
Cuisine: Indian
Makes: 6
Ingredients
- 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
Instructions
- 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!
- Add onion, garlic, ginger and jalapeño pepper, cook, stirring, until onion is soft and browning on the edges, about 5-8 minutes.
- Stir in coriander, turmeric and garam masala. Add potatoes and eggplant, and cook, stirring, until the vegetables are well-coated in the spice mixture.
- 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.
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