Eggplant Potato Curry With Coconut Milk

Ingredients

• 4 cups diced eggplant
• 2 medium potatoes peeled and chopped (1 1/2 cups of chopped potato)
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 2 cloves of garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp kashmiri red chili powder
• 1/2 tsp ground turmeric
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 cup coconut milk
• salt to taste
• 1 tbsp any vegetable oil
• 1 1/2 cup water (hot/warm water)

Instructions

1. 1

   Heat the vegetable oil in a skillet over medium-high heat.

2. 2

   After the oil is hot, add the onion and sauté for 2-3 minutes or until softened.

3. 3

   Add the potatoes and let them cook for the next 5 minutes.

4. 4

   Add all spices and stir to combine.

5. 5

   Then add the eggplant and sauté for another 5 minutes, stirring occasionally, until the eggplant is soft.

6. 6

   Add the tomato and combine it.

7. 7

   Next, add coconut milk and water, and bring the mixture to a boil.

8. 8

   Put the lid on and simmer for 15-20 minutes until the vegetables are soft and done. Make sure to stir it occasionally in between.

9. 9

   Add salt to taste, and enjoy homemade eggplant potato curry with coconut milk!