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Before you jump to Indian Eggplant and Potato Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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One way to address this to start seeing some results is to realize that you do not have to change everything right away or that you have to altogether do away with certain foods from your diet. It’s not a bad idea if you desire to make major changes, but the most crucial thing is to gradually switch to making healthier eating choices. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you did. Over time, your eating habits will change and your new eating habits will totally replace the way you ate previously.
As you can see, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to indian eggplant and potato curry recipe. To make indian eggplant and potato curry you only need 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Indian Eggplant and Potato Curry:
- Provide 1 medium eggplant, cubed
- Get 1 onion, diced
- You need 4 garlic cloves
- Take 2 ripe medium tomatoes
- Provide 1 tsp garam masala powder
- You need 1 tsp mild Indian curry powder
- Take 1 tsp coriander
- Use 1 tsp turmeric
- Prepare 300 ml coconut milk
- Use to taste Salt and pepper
- Provide 2 medium potatoes, peeled and diced
Steps to make Indian Eggplant and Potato Curry:
- Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.
- Stir fry eggplant until cooked through. Set aside.
- Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
- Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.
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