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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Instructions
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.
Great recipe! My family loved it and I will be making this dinner again.
We’re thrilled you enjoyed it Molly. Perfect for the Winter nights ahead!