Eggplant & Potato Curry
2 – 3 Tbsp. EVOO
2 Chinese Eggplants, diced
1 Russet Potato, diced
2 cloves Garlic, crushed and minced
2 Green Onions, sliced and darker portions separated
1 C Low Sodium Vegetable Stock
1 ½ Tbsp. Unsalted Butter
3 Tbsp. Whipping Cream
1 Tsp. Curry Powder
¼ Tsp. Ginger Powder
¼ Tsp. Chili Powder
½ Tsp. Turmeric Powder
2 Tbsp. Fresh Parsley, chopped
Sea Salt / Black Pepper
In a small dish, whisk together the spice blend and set it aside.
Bring a large frying pan to temperature on medium and add the EVOO. Add the garlic and stir often for 1 – 2 minutes.
Add the lighter portions of the green onions and a pinch of sea salt. Cook another 2 minutes stirring often.
Add the diced potatoes and a generous pinch of sea salt. Cover and cook 5 minutes.
Add the eggplant and the spice blend, Stir everything to combine and allow another 3 minutes of cook time.
Pour in the vegetable stock and give another pinch of sea salt. Cover and cook 15 – 20 minutes until potatoes are fork tender.
Sprinkle in the parsley, dark green portions of the onions, butter, and whipping cream. Stir until butter is melted and sauce is fully combined. Taste and adjust salt if needed.
Remove from heat and transfer to a serving dish.
Serve and enjoy!
Pairs Well With
I am always so enticed by the smell of a curry on the stove. So warm and comforting.