EGGPLANT AND SWEET POTATO CURRY
Recipe: #43464
August 19, 2024
Categories: Curries, Beans, Chickpeas/Garbanzo Eggplant, Sweet Potato/Yam, more
"From One Pot Wonders."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (574.8 g)
- Calories 718.7
- Total Fat - 16.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 3.4 mg
- Sodium - 648 mg
- Total Carbohydrate - 134.9 g
- Dietary Fiber - 6.8 g
- Sugars - 73.1 g
- Protein - 11.6 g
- Calcium - 166 mg
- Iron - 5.9 mg
- Vitamin C - 102.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pulse diced tomatoes and their juice in food processor until nearly smooth, with 1/4-inch pieces visible, about 3 pulses.
Step 2
Heat oil in Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, potatoes, and ¼ teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.
Step 3
Reduce heat to medium. Stir in garlic, serrano, ginger, and tomato paste and cook until fragrant, about 30 seconds. Add eggplant and green beans and cook, stirring constantly, until vegetables are coated with spices, about 2 minutes.
Step 4
Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce heat to medium-low, and simmer gently until vegetables are tender, 20 to 25 minutes.
Step 5
Uncover, stir in coconut milk, and continue to cook until warmed through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve.
Tips
No special items needed.
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