Spicy Japanese Eggplant and Potato Curry
Experience the vibrant flavors of this Spicy Japanese Eggplant and Potato Curry, inspired by a delightful dish from a Chicago eatery. This recipe highlights the silky texture of Japanese eggplant combined with tender, thin-skinned white potatoes, all simmered in a fragrant blend of spices. It's an easy-to-make dish, perfect for a weeknight dinner or a cozy weekend meal. Serve it alongside fluffy white rice to soak up the rich, spicy sauce and satisfy your cravings for a warm, comforting vegetarian curry.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
oil
1 tablespoon (for cooking)
tomatoes
2 large (cut into 1-inch pieces)
Japanese eggplants
2 medium (cut into 1-inch pieces)
thin-skinned white potatoes
2 medium (cut into 1-inch pieces)
chili powder
1/2 teaspoon
turmeric
1/2 teaspoon
coriander
1/2 teaspoon
cumin
1/2 teaspoon
garam masala
1/2 teaspoon
sugar
1/4 teaspoon
salt
to taste
water
1 to 1.5 cups (as needed)
Instructions
1
In a large pan, heat the oil over medium heat until shimmering. Add the chili powder, turmeric, coriander, cumin, and garam masala. Stir well and cook for 1-2 minutes to release the spices' aromas.
2
Add the chopped tomatoes, sugar, and salt to the pan. Cook on medium heat for about 3 minutes, stirring occasionally, until the tomatoes soften and meld with the spices.
3
Introduce the diced potatoes and eggplant to the pan. Stir gently to ensure the vegetables are well-coated with the spice mixture. Allow them to cook for 5 minutes, stirring occasionally.
4
Pour in 1 cup of water and bring the mixture to a gentle simmer. Cover the pan and cook for an additional 5 to 10 minutes, or until the vegetables are tender. Keep an eye on the pot, adding an extra 1/4 to 1/2 cup of water if needed to prevent scorching.
5
Once the vegetables are cooked through and the flavors are well combined, remove from heat. Serve the curry hot, ideally paired with fluffy white rice to soak up the delicious sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Japanese Eggplant and Potato Curry?
It is a fragrant vegetarian dish featuring Japanese eggplant and white potatoes simmered in a blend of spices.
What kind of eggplant is recommended for this recipe?
This recipe specifically uses Japanese eggplant for its silky texture and thin skin.
Can I use regular potatoes instead of thin-skinned white potatoes?
Yes, but thin-skinned white potatoes are recommended for their tender texture in this curry.
Is this recipe vegetarian?
Yes, it is a completely vegetarian dish.
Is this recipe vegan?
Yes, this recipe is vegan as it uses oil and plant-based ingredients.
What is the inspiration for this dish?
It is inspired by a delightful dish from a Chicago-based eatery.
How many people does this recipe serve?
The recipe makes approximately 4 servings.
How long do I cook the spices initially?
Stir and cook the spices in oil for 1-2 minutes to release their aromas.
What spices are included in the curry?
The spice blend includes chili powder, turmeric, coriander, cumin, and garam masala.
Why bloom the spices in oil before adding vegetables?
Blooming spices in oil enhances their flavor and ensures they are evenly distributed throughout the dish.
How many tomatoes are needed?
You will need 2 large tomatoes cut into 1-inch pieces.
Can I use canned tomatoes?
Fresh tomatoes are recommended, but canned diced tomatoes can be used as a substitute.
How much oil is required for cooking?
One tablespoon of oil is used for cooking the spices and vegetables.
Should I peel the white potatoes?
No, thin-skinned white potatoes typically do not need to be peeled for this recipe.
How much water is used in the sauce?
Start with 1 cup of water and add up to 0.5 cups more if the sauce becomes too thick.
Is this dish very spicy?
The dish has a spicy kick, but the level can be adjusted by changing the amount of chili powder used.
What is the best side dish for this curry?
Fluffy white rice is the best side for soaking up the flavorful sauce.
Why is sugar added to the recipe?
A small amount of sugar is added to balance the acidity of the tomatoes and the heat of the spices.
How do I prevent the curry from scorching?
Keep an eye on the pan while simmering and add a little extra water if it looks too dry.
What size should the eggplant pieces be?
The Japanese eggplant should be cut into 1-inch pieces.
What size should the potato pieces be?
The potatoes should be diced into 1-inch pieces to ensure they cook at the same rate as the eggplant.
Is this considered a quick meal?
Yes, it is tagged as a quick meal and is suitable for a weeknight dinner.
Is the recipe gluten-free?
Yes, all the primary ingredients listed are naturally gluten-free.
What can I use if I do not have garam masala?
A standard curry powder can be used as a substitute, though the flavor profile will vary slightly.
How long should the tomatoes cook?
Cook the tomatoes for about 3 minutes until they soften and meld with the spices.
When are the potatoes and eggplant added to the pan?
Add the diced vegetables after the tomatoes have softened in the pan.
How long is the final simmer?
Simmer the covered pan for 5 to 10 minutes until the vegetables are tender.
How much salt is needed?
Salt should be added according to your personal taste preference.
What type of oil is best for this curry?
Any neutral vegetable oil or avocado oil works well for this recipe.
Is this an Indian-inspired dish?
Yes, the use of cumin, coriander, and garam masala gives it an Indian-inspired flavor profile.