Monday, December 6, 2010

Eggplant and Potato Curry

Finally, a delicious recipe that I can take credit for. Kind of. You see, there's this little Indian restaurant here with a great eggplant curry dish. I haven't eaten there in at least 5 years. But for about that long, I have wanted to try eggplant curry. Now, considering how many vegetarian/vegan/Indian cookbooks I have, you'd think I'd find a recipe easily. Not so. In the end, I found a vegan eggplant stew, an "Indian eggplant dish", and one other eggplant and potato dish in various cookbooks. I decided to make it vegan and use only the items that I had. And I wanted to have a tomato based curry.

This recipe is basically a combination of the three. I used the spices that I had, the ingredients that I had and like. And ... it was very tasty. My husband said "this is great!" unsolicited. Not that he doesn't appreciate my cooking normally, but it's nice when he pops out with a compliment on a new dish.

We ate this over cooked brown rice and quinoa, and topped it with avocado. I had a feeling that it would be better with something creamy/ avocado, yogurt, eggs, or nuts. And I got a bunch of delicious avos at the farmer's market this week.

Eggplant and Potato curry
4 T canola oil: 0.16
1 chopped onion: 0.18
1 eggplant, diced in 1/4 to 1/3 inch cubes: 0.90
1/4 tsp salt
1/2 cup water
2 cloves garlic, pressed: 0.10
1 T fresh ginger, grated: 0.05
1/4 tsp turmeric: 0.05
1/2 tsp garam masala: 0.05
1/4 tsp chili powder: 0.05
1 tsp cumin: 0.05
1 lb potatoes, diced small: 0.10
1 14oz can diced tomatoes: 0.58
1/2 tsp salt
Total: $2.27 for 5 generous cups, or $0.45 per generous cup.

Saute onion in 1 T canola oil until soft, and then add garlic and ginger and saute one more minute.

Add the spices and cook another minute. Or, forget to do that like I did. Add the eggplant and 1/4 tsp salt and the rest of the oil, and cook for 5 min. Add the water, reduce heat, and cover. Then remember that you forgot the spices. Add the spices, stir, and cook, covered, 20 min.

Meanwhile, peel and dice the potatoes and steam (I did in the microwave) until cooked.

Puree the tomatoes and add to the eggplant after the 20 min are up. Add the potatoes. Cover and cook 10 more min or until potatoes are fully cooked. Add the 1/2 tsp salt.

We served this over rice and quinoa, which was $0.85 for 4.5 cups, or $0.19 per cup. I generally eat 1/2 cup, spouse eats 1 to 1.5 cups. The avocado for the topping was $1.05

All told, this will be 2-3 meals for two and a half people, for $6.27, and that includes the three avocados.


Biz said...

I wish I liked eggplant. I love zucchini, etc., but there is just something about the texture that grosses me out - other than that, I love your dish!

You may not have seen this recipe because I originally posted it in March of 09, but this is my go to Indian dish - I always get rave reviews from co-workers when I make it - chicken tikka masala! :D

I think you did great to rock out that work out at 7% incline - woot! :D

Joanne said...

It's the same with my family. i know something is good when they volunteer compliments without me having to goad them on. In my opinion, this sounds delicious! Eggplant is a favorite of mine and i could eat curry all day every day.

FB @ said...

There is something about eggplant I don't like unless it's grilled.

Potatoes = Yum