Cook
1 hour 15 minutes
Servings per Recipe
4
Serving Size
1 cup
Nutrition Facts
Calories
: 210
Total Fat
: 13
g
Sodium
: 590
mg
Total Carbohydrate
: 21
g
Dietary Fiber
: 5
g
Added Sugars
: 0
g
Protein
: 4
g
Ingredients
2 Tablespoons Vegetable Oil
1/2 Onion, chopped (about ½ cup)
1 teaspoon Curry Powder
1 clove Garlic, minced
¼ teaspoon ground Ginger
1 Green Chili Pepper, seeded and chopped
1 small Eggplant, chopped
1 large Tomato, chopped
2 Tablespoons Tomato Paste
1 teaspoon Salt
1 teaspoon Black Pepper to taste
1/2 cup Unsweetened Coconut Milk or any milk of choice (optional)
4 Tablespoons Fresh Cilantro, chopped
Preparation
Wash hands and surfaces with soap and water.
Gently rub produce under cold running water before cutting.
Heat oil in a large pot. Add onions and cook until soft, about 5 minutes.
Add curry powder, garlic, ginger, and chili pepper. Cook for 3 minutes.
Add tomatoes and potatoes. Cook for 5 minutes over medium heat.
Reduce heat to low. Add eggplant and cook until potatoes are tender, about 20 minutes. Stir once or twice for even cooking.
Add tomato paste, salt and pepper. Stir well. Simmer for 5 minutes.
Stir in milk or coconut milk, if using. Add cilantro and serve.
Note
Recipe from CalFresh Healthy Living at EatFresh.org.