Créé avec l’IA
Quick Eggplant & Potato Curry
30 min 145 kcal par portion Facile
Ingrédients
4 Portions
- olive oil1 tablespoon
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- curry powder1 tablespoon (about 7g)
- eggplant1 medium (about 300g)
- potatoes2 medium (about 300g)
- canned diced tomatoes200 grams
- salt0,5 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Peel and dice the onion and garlic. Cut the eggplant and potatoes into bite-sized cubes.
- 2
Heat the olive oil in a large skillet or saucepan over medium heat.
- 3
Add the diced onion and sauté for 2-3 minutes until softened.
- 4
Add the garlic and curry powder, and cook for another 1 minute, stirring constantly.
- 5
Add the cubed eggplant and potatoes to the pan. Stir well to coat with the spices.
- 6
Pour in the canned diced tomatoes, salt, and black pepper. Mix everything together.
- 7
Cover and simmer on medium-low heat for 20-25 minutes, stirring occasionally, until the potatoes and eggplant are tender.
- 8
Taste and adjust seasoning if needed. Serve hot with rice or bread.
