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