Curried Coconut Eggplant with Potatoes

Curried Coconut Eggplant with Potatoes, a delightful vegetarian dish that will satisfy your taste buds. This curry brings together tender eggplant, potatoes, and a blend of spices cooked in creamy coconut milk for a rich and flavorful experience. Whether served over basmati rice for a complete meal or paired with your favorite protein, this curry is sure to impress. Feel free to customize it with additional vegetables for a hearty and nutritious meal.

Makes: 6 to 8 servings

Time: About 1 hour without salting

INGREDIENTS:

• 2 medium to large eggplants (2 to 3 pounds total)
• Salt
• 1 tablespoon neutral oil, like grapeseed or corn
• 1 teaspoon mustard seeds
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh ginger
• 2 tablespoons sliced garlic
• 3 large tomatoes, cored, peeled, seeded, and chopped (canned are fine; include the juices)
• 3 large potatoes, any kind, peeled and cut into 1/2-inch cubes
• 1 1/2 cups coconut milk, stock, or water, or more if needed
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lime juice
• Minced fresh cilantro leaves for garnish

INSTRUCTIONS:

1. If the eggplant skin is thick or less than perfectly firm, peel it. Cut the eggplant into 1/2-inch cubes and salt it if desired and time allows.
2. In a large, deep skillet with a lid over medium heat, add the oil and mustard seeds. Cook until the seeds begin to pop, about 2 minutes. Stir in the cayenne, turmeric, coriander, cumin, minced ginger, and sliced garlic. Cook, stirring occasionally, until the ginger and garlic soften, about 5 minutes.
3. Add the chopped tomatoes, cubed potatoes, eggplant, coconut milk, and a sprinkling of salt and pepper. Reduce the heat to medium-low, cover the skillet, and cook, stirring once or twice, for approximately 30 minutes until the potatoes are almost tender.
4. Uncover the skillet and increase the heat to medium. Add more coconut milk or water if the mixture appears dry. Continue cooking, stirring occasionally, until both the eggplant and potatoes are very tender, about 15 minutes longer.
5. Stir in the freshly squeezed lime juice, and adjust the seasoning as needed. Garnish with minced fresh cilantro leaves before serving.

VARIATION:

Curried Eggplant, Southeast Asian Style:

• Substitute 2 to 3 tablespoons of red or green curry paste (to make your own, see pages 75–76) for all the ingredients starting with the mustard seeds to the garlic.
• If preferred, use 8 ounces of trimmed green beans and a sliced red bell pepper instead of the potatoes.

Discover the authentic flavors of Curried Coconut Eggplant with Potatoes, a delightful vegetarian curry that is sure to become a favorite in your kitchen. Enjoy its rich and creamy taste with basmati rice or alongside your choice of protein for a wholesome meal. Customize it with additional vegetables and spices to suit your preferences and indulge in the mouthwatering goodness of this Southeast Asian-inspired curry.