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Indian Eggplant & Potato Curry

coconut curry, basmati rice, raita, pita bread
4.2 stars
(29 reviews)
  • Vegetarian
For this dish, roasted eggplant and potato coconut curry is served over cilantro-basmati rice, with a side of raita and pita. Indian cuisine has always drawn me in with its complex spice profiles and wide variety of vegetarian dishes, but it wasn't until I cooked for my sister's wedding as she married a man from Bombay, that I became obsessed with this food culture. I had to learn quickly, since I was cooking for his family and wanted to do it right! As it turns out, his family loved the meal, though they said it could have been a lot more spicy, which is scary because it was really hot by my gauge!
  • Eggplant
  • Red potatoes
  • Coconut milk
  • Pita Bread
  • Red tomatoes
  • Onions
  • Leeks
  • Plain Yogurt (skim milk)
  • Cucumber
  • Garlic
  • Ginger root
  • Shallots
  • Cumin
  • Curry
  • Lime juice
  • Kosher Salt
Servings Per Container: 1.0
Amount Per Serving*
Calories 490
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 0mg
Sodium 670mg
Total Carbs 80g
Dietary Fiber 11g
Sugars 12g
Protein 14g
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

5 Stars
Loved this meal. The eggplant and curry are perfect together. Also enjoyed dipping the pita in the cooling side cucumber sauce.