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Eggplant and Potato Curry

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  35 Minutes
Total Time:  35 Minutes
  Serves 4
Charring the eggplant before cooking is well worth the little bit of extra time it takes; it gives the whole dish an enticing smokiness. Serve the curry with rice (preferably basmati) and, if you like, top with additional chopped cilantro and tomatoes.
RECIPE INGREDIENTS
For Eggplants:
2 large eggplants (about 1-1/2 pounds each), pricked all over with a fork
For Potatoes:
3 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon fennel seeds
1 jalapeno chiles, seeds and ribs removed, minced
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes
2 teaspoons salt
2 cups water
3 medium tomatoes (about 1 pound), chopped
2 tablespoons lemon juice
1/2 cup chopped cilantro
Eggplant and Potato Curry Recipe at Cooking.com
DIRECTIONS
FOR EGGPLANT: Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.


FOR POTATOES: In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeno and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.


TO ASSEMBLE: Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.


WINE RECOMMENDATION: A robust, grenache-based Gigondas or Vacqueyras from the southern Rhône valley will meld beautifully with the smoky and earthy flavors of this curry.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Curry Dishes: Chicken to Vegetable
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 312
Sodium: 1194mg
Fiber: 13g
Carbohydrates, Total: 51g
Protein: 7g
% Cal. from Fat: 35%
Fat. Total: 12g
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