I recently revisited one of my favorite homemade Indian dishes — Eggplant and Potato Curry. It’s another one of my top picks for how to use eggplant, transforming the purple nightshade into a creamy and fragrant sensation. The curry powder provides the prominent “Indian” flavor, while the caraway seeds add unexpected pockets of flavor that work beautifully in this dish. If you’re not familiar with caraway, it’s those small, black, oblong-shaped seeds that are often found in rye bread. Aside from this dish, I can’t think of many other foods I’ve had them in aside from rye bread, which is why they add such a notable depth of flavor here.
For this curry, I altered my original recipe, and threw in a few green beans, protein-packed chick peas, and a little extra spice. Serve alongside/atop brown rice or your other favorite whole grain.
- -2 medium eggplant, unpeeled, cut into 1/4 inch thin, long strips
- -2 potatoes, cubed
- -150z. can diced tomatoes
- -15 oz. can chick peas, drained
- -2 cups green beans, cut into 1-inch pieces
- -2 tsp. curry powder
- -1 1/2 tsp. garam masala
- -1 tsp. caraway seeds
- -3/4 tsp. red pepper flakes
- -1 tsp. salt
- -3 1/2 tbsp. olive oil
- Heat oil in a large saucepan over medium high heat. Add potatoes, and cook until almost soft, about 15 minutes, stirring frequently.
- Take out of pan and drain between paper towels.
- Reduce heat to medium, and place eggplant in saucepan. Add spices and salt, and saute for two minutes. Stir in chick peas and entire contents of diced tomatoes.
- Cover, and simmer for 10 minutes, stirring occasionally.
- Add green beans. Simmer another 10 minutes, or until green beans and eggplant are tender.
- Add potatoes back to pan. Remove from heat. Serve alongside rice.