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Potato & Eggplant Curry

While this dish may not look delicious, it tastes delicious! Made from eggplant, potatoes, and relatively common spices, it is deceptively simple to make. If you are not an eggplant fan, this dish is for you! Hint: If eggplant is out of season, omit the eggplant and double the amount of potatoes to make a simple potato curry.


6 tablespoons canola or coconut oil

1 tablespoon whole black mustard seeds

2 cups yellow or white potatoes, unpeeled, diced into ½-inch cubes

2 cups eggplant (any variety works well), unpeeled, diced into ½-inch cubes

3 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper, add more, or less, to taste

1 teaspoon salt

2 tablespoons fresh cilantro


Heat oil in a large skillet over medium-high heat. I use a well-seasoned cast iron skillet, though any heavy-bottomed skillet or pot will work just fine! Add mustard seeds. When they begin to pop, which will be immediately if your oil is at the right temperature, stir in the potatoes and eggplant. Stir several times to mix with the mustard seeds. Stir in the remaining spices and salt. Cook for about a minute. Add ½ cup water, stir. Cover with a tight-fitting lid and turn heat to low. Simmer gently. Remove the lid and stir every 10 minutes or so. Add additional water if the mixture begins to stick to the bottom of the pan. Cook until the eggplant and potatoes break down and the curry thickens, approximately 40 minutes. Top each plated serving with fresh cilantro.

You might also try topping the curry with cucumber yogurt and mint and serving with artisan grain flatbread and a side of chickpea flour fritters.

Local ingredients #eggplant #potatoes #cilantro

Recipe type #maindish #sidedish


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