Eggplant and Potato Curry
| PREP: | COOK: | TOTAL: | SERVES: | |
|---|---|---|---|---|
| 10 Mins | 30 Mins | 40 Mins | 4 |
Ingredients
- 2 medium size Eggplant about 1/2 lb (cut into 3-inch strips)
- 2 medium size potatoes about ½ lb (cut into 3-inch strips)
- 6 tablespoons Miss ‘P’ Curry Paste
- 4 tablespoon Miss ‘P’ All Purpose Mix Seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large tomato (diced)
- 1 cup water
For this recipe, and especially if you are cooking it for the first time I like to cook the Eggplant and the Potato separately, and then later combine them together. This gives you more control over the texture of your vegetables. However, as you master this dish you will be able to cook both eggplant and potato together.
Method to cook Eggplant
Season the eggplant with 3 tablespoons Miss ‘P’ Curry Paste and 2 tablespoons Miss ‘P’ All Purpose Mix Seasoning, ¼ teaspoon salt and ¼ teaspoon black pepper
Use the remainng Curry Paste, All Purpose Mix Seasoning, salt and black pepper to season the potato
In a medium size deep-frying pan, heat 2 tablespoons oil over medium heat. Add the seasoned eggplant, cover and cook for 5 minutes. Add ¼ cup water and cook for another 5 minutes. Remove the eggplant from pan and place in a bowl on the side.
Cooking the Potatoes
In the same frying pan heat the remaining 2 tablespoons oil over medium heat. Add the seasoned potatoes and cook for 3 minutes stirring occasionally. Add the remaining ¾ cup of water. Cover and cook for about 10 minutes. Check to make sure that the potato is almost cooked then stir in the cooked eggplant and diced tomatoes. Cook for 3 to 5 minutes or until the vegetables are tender.
Enjoy your Eggplant and Potato Curry with rice, nan or roti.
