Aubergine Potato Curry With Basmati And Peas Recipe

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Servings: 6


Cost per serving $2.57 view details


  1. Preheat the oven to 350F.
  2. Cut the aubergine into large cubes and sprinkle with 1 tsp. salt. Set in a colander for 20 min.
  3. Toast the onion seeds in the oven till fragrant. in a heavy saucepan, heat 2 Tbsp. of the extra virgin olive oil. Add in the toasted onion seed, mustard seed, cumin seed, and ginger. Cook on low heat till fragrant. Add in the potatoes and carrots and brown lightly, stirring frequently. Add in the onion, garlic, cayenne, salt, curry pwdr, and garam masala. Stir and cook on low heat for 5 min. Add in the coconut lowfat milk, stewed tomatoes, and brown sugar.
  4. Stir, then cover and simmer for 30 min, stirring occasionally.
  5. In a large skillet, heat the remaining 2 Tbsp. extra virgin olive oil. Add in the aubergine to the warm oil and brown. Add in the lime juice. Remove from heat, and add in the aubergine to the curry mix along with the warm mango pickle, 1/3 c. of the basil leaves, the jalapenos, and the cauliflower. Continue cooking for15 min.
  6. In the meantime , to cook the basmati rice, bring the water to boil in a medium pot, and add in the rice. Bring to a boil again., lower heat and cover, and simmer for 10 min. Add in the peas to the rice and simmer for an additional 5 min.
  7. Check the curry mix and, when the potatoes are tender, turn off the heat. When the rice is ready, place a portion on each plate and create a well in the center. Spoon some curry mix into the center of the rice, sprinkle with minced parsley, the remaining basil, and black onion seed, and garnish with the lime and fresh papaya slices.
  8. Sun,


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Nutrition Facts

Amount Per Serving %DV
Serving Size 684g
Recipe makes 6 servings
Calories 695  
Calories from Fat 200 29%
Total Fat 23.34g 29%
Saturated Fat 12.57g 50%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1370mg 57%
Potassium 1141mg 33%
Total Carbs 112.66g 30%
Dietary Fiber 12.6g 42%
Sugars 12.66g 8%
Protein 12.74g 20%
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