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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Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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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.
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