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

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.