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Yellow Curry with Eggplant and Potatoes

This totally plant-based, Indian-inspired yellow curry recipe is a great base to mix and match whatever vegetables, grains or starches you want. Follow the recipe below and tailor ingredients and spices to match your exact preferences!

Prep Time: 10 min

Cook Time: 45 min

Total Time: 55 min

Yields: 6 servings


6 potatoes

1 eggplant

1 lb chickpeas (cooked)

1 medium onion

1 tomato (diced)

1 16 oz can of coconut milk

2 tbsp tomato paste

2 tbsp parsley

½ tbsp garam masala

2 tbsp coriander

1 tbsp cumin

2 tbsp yellow curry

1 tbsp garlic powder

salt /pepper to taste

1-2 bay leaves to taste


1. Prepare potatoes by cutting them into large cubes. Place olive oil in pan at low heat. Add potatoes and sprinkle with salt, pepper and parsley to taste. Cover pan, leaving about 1 inch open, for approximately 30 minutes or until soft.

2. While potatoes have begun cooking, prepare the eggplant. Preheat oven to 420 degrees. Cut into cubes and place in large bowl. Sprinkle with salt to help remove the bitterness from the eggplant and let sit for 10 minutes. Then, slightly rinse them to remove access salt. Place eggplant on pan and lightly drizzle with olive oil. Place in oven for about 20 minutes or until golden. Once cooked, remove from oven and set aside.

3. To make curry sauce, place oil in a small pot. Cook onions and diced tomatoes for 2-5 minutes or until onions are translucent. Then, add chickpeas, coconut milk, tomato paste and all remaining spaces. Add salt, pepper, and 1-2 bay leaves to taste.

4. Serve potatoes, eggplant, and curry sauce separately or altogether over rice.

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