Easy Eggplant and Potato Curry (Vegan Friendly)
This eggplant and potato curry is filling, flavorful, and a great cozy meal that costs less than 10 dollars to make.
We live in an area rich in East Indian culture. An agricultural part of California and one where nearly 70,000 people come each year from all over to celebrate the Sikh parade. To say that we are abundant in Indian cuisine is an understatement. I will boldly claim here that we have the best Indian food around and the thing is, you can go to several places to find it. It is just about everywhere!
Living here has made me begin to explore the warm intensely flavored spice powders found within Indian cooking that for years intimidated me. As much as I’d like, we simply cannot go out to eat all the time but with great curries, I have found a way to enjoy these bold flavors right at home. I make this curry about once per week and the best part is, it is a satisfying, comforting meal that costs under 10 dollars to make. That’s why it is on my affordable cozy meals list this fall.
Eggplant and Potato Curry Is…
- One of my favorite Indian recipes we make that’s like having takeout at home.
- A hearty curry that all family members will love even those who are not an eggplant fan.
- A great recipe for a simple inexpensive meal at home.
- A vegan friendly potato curry recipe.
- An easy recipe with traditional curry flavors and a quick cook time.
- The best served with Indian flatbread or white rice.
Ingredients
Eggplant- I use globe eggplant cause they are the easiest to find in my area, but you can other varieties like baby eggplants or Italian eggplant for this curry. You will need two cups worth of chopped eggplant and please use fresh eggplants over canned.
Potatoes- I like to use medium to large russet potatoes for this, but Yukon gold potatoes will also work. I would not recommend sweet potatoes for this.
Lentils- use regular brown or green lentils. They hold their shape better than red lentils.
Onions- you can use red onion, yellow onion, or white for this recipe. All work great.
Stock/Starchy Water- use vegetable stock or the water from boiling the potatoes, you will need 2 1/2 cups worth.
Tomato Paste- use tomato paste or tomato puree only and not canned sauce or other tomatoes for this.
Spices- a blend of ground cumin and dry curry powder make this dish. Don’t skip either.
Other Seasoning- I use sea salt and freshly ground cracked black pepper, but standard salt and pepper will do.
Herbs- Fresh cilantro to top (optional).
Olive Oil- I use extra virgin olive oil, but you can use pure olive oil or vegetable oil. Avocado oil is also another great alternative.
Tools
Directions
Begin by peeling the potatoes and parboiling them for 10 minutes on the stovetop (remember to save the hot water if you are using it in place of the stock.) While those cook, simmer the lentils according to package directions. Chop the eggplant, and onion into diced pieces. Set both the potatoes and lentils aside.
Heat the oil in a heavy-bottomed pot. Begin cooking the chopped eggplant and the onion over medium heat. Add 1/2 tsp. sea salt and a bit of cracked black pepper. Cook the vegetables for a couple minutes until the onions and eggplant are soft.
Stir in the spices and tomato paste. Deglaze the pan with the stock (or starch water). Dice the boiled potatoes into bite-sized cubes and add them to the pan. Add the lentils, with the remaining salt and pepper.
Place a lid on top and allow the curry to cook on medium-low heat for 20 minutes. Stir once or twice to make sure there is enough liquid on the bottom of the pan.
When the potatoes are softened completely and the curry is a thick creamy consistency, the curry is ready to enjoy. Remove it from the heat and serve the finished dish with warm naan, white rice or alone. I like to garnish with chopped cilantro, but this is optional.
Cooking Notes
- Don’t overcook the lentils, cook them until just done. They will continue cooking with the potatoes later.
- Save the water from the potatoes for the starch water if using in place of the stock.
- This dish has a curry base but is more on the mild side for curry recipes.
- This potato eggplant curry is great to serve with some simple sides like rice, naan or my 5 ingredient sourdough flatbread. Even fresh tomatoes or salad for a lighter option.
- Not an eggplant fan? Try it with fresh zucchini instead.
How To Store
If you have leftover eggplant and potato curry to store. A great way is to allow it to come to room temperature and place it in an airtight container. The curry will last up to 5 days in the fridge. To reheat the next day or anytime place the curry in a pot on the stovetop, add a cup of water or stock and stir until warmed through.
Other Recipes You May Like…
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).
Shop This Post
Pin For Later
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
Easy Eggplant and Potato Curry (Vegan Friendly)
A delicious blend of curry, potatoes, eggplant and lentils.
Ingredients
- 2 medium to large russet potatoes
- 1 1/4 cup of cooked brown lentils
- 1 large eggplant (about 2 cups diced)
- 2 1/2 cups vegetable stock or starch water (see notes)
- 1/2 large white onion
- 2 tbsp. tomato paste
- 1 tbsp. curry powder
- 1 tbsp. dried cumin powder
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 tbsp. extra virgin olive oil
- fresh cilantro for garnishing (optional)
Instructions
- Begin by peeling the potatoes and parboiling them for 10 minutes on the stovetop (remember to save the hot water if you are using it in place of the stock.)
- While those cook, simmer the lentils according to package directions.
- Chop the eggplant, and onion into diced pieces.
- Set both the potatoes and lentils aside when ready.
- Heat the oil in a heavy-bottomed pot.
- Begin cooking the chopped eggplant and the onion over medium heat.
- Add 1/2 tsp. sea salt and a bit of cracked black pepper.
- Cook the vegetables for a couple minutes until the onions and eggplant are soft.
- Stir in the spices and tomato paste.
- Deglaze the pan with the stock (or starch water).
- Dice the boiled potatoes into bite-sized cubes and add them to the pan.
- Add the lentils, with the remaining salt and pepper.
- Place a lid on top and allow the curry to cook on medium-low heat for 20 minutes.
- Stir once or twice to make sure there is enough liquid on the bottom of the pan. When the potatoes are softened completely and the curry is a thick creamy consistency, the curry is ready to enjoy.
- Remove it from the heat and serve the finished dish with warm naan, white rice or alone. I like to garnish with chopped cilantro, but this is optional.
Notes
- Don't overcook the lentils, cook them until just done. They will continue cooking with the potatoes later.
- Save the water from the potatoes for the starch water if using in place of the stock.
- This dish has a curry base but is more on the mild side for curry recipes.
- This potato eggplant curry is great to serve with some simple sides like rice, naan or my 5 ingredient sourdough flatbread. Even fresh tomatoes or salad for a lighter option.
- Not an eggplant fan? Try it with fresh zucchini instead.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 339Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1025mgCarbohydrates: 52gFiber: 13gSugar: 10gProtein: 11g
