Eggplant and Potato Curry

Oh my – this couldn’t be easier, or more yum.

Better yet, it can be cooked in a slow cooker on low for 4-6 hours until you’re ready to eat it OR it can be cooked in a pressure cooker for about 15 minutes! Either way, you can make it to totally suit your lifestyle.

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Eggplant and Potato Curry

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Keyword

Eggplant, Organic, Organic Potatoes

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

• 1 large organic onion peeled and diced
• 4 cloves organic garlic peeled and grated
• 1 tablespoon organic curry powder
• 1 tablespoon organic garam masala
• 1 tablespoon organic cumin
• 1 teaspoon organic chilli powder
• 1 teaspoon organic ground turmeic
• 2 small organic eggplant peeled and chopped into 1-inch pieces
• 2 large organic potatoes peeled and cut into chunks
• 150 grams organic tomato paste
• 400 grams organic coconut milk
• organic sea salt
• organic pepper

Keyword Eggplant, Organic, Organic Potatoes Prep Time 15 minutes Cook Time 30 minutes Servings Ingredients 1 large organic onion peeled and diced 4 cloves organic garlic peeled and grated 1 tablespoon organic curry powder 1 tablespoon organic garam masala 1 tablespoon organic cumin 1 teaspoon organic chilli powder 1 teaspoon organic ground turmeic 2 small organic eggplant peeled and chopped into 1-inch pieces 2 large organic potatoes peeled and cut into chunks 150 grams organic tomato paste 400 grams organic coconut milk organic sea salt organic pepper

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Instructions

1. In a large pot, saute the onion in a little oil over medium heat until soft.
2. Add the garlic and ginger and saute 1 minute.
3. Add the spices and cook another minute.
4. Add the veggies and stir to coat in the spices.
5. Add the coconut milk, tomato paste, and a little water and turn heat down to low.
6. Cook over low heat 30-40 minutes, stirring occasionally until potato is soft.
7. Check for seasoning and heat levels. Adjust to your liking.
8. Serve with steamed rice, fresh chopped organic chilli, and fresh organic coriander.