Potato, Tomato, and Eggplant Curry
Ingredients
- 1 tablespoon oil
- 1 large eggplant
- 2 red onions
- 2 cloves garlic
- 2 cm piece ginger
- 1 red chili
- 400 grams mixed sweet and regular potatoes
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1.5 cups vegetable stock
- 1 400g can chopped tomatoes
- 2 tablespoons maple syrup
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Juice of half a lime
For serving
- Fresh coriander
- Toasted flaked almonds
Preparation
Combine the fennel, coriander, cardamom, turmeric, and cumin in a bowl.
Heat a large heavy-bottom pot on high heat, add 1 tablespoon of oil.
Add the onions, garlic, ginger, and chili, reduce heat to medium, and cook for 3-5 minutes, stirring occasionally.
Once the onion starts to brown, add the eggplant, a pinch of salt, and the spice mix, then stir for 1 minute to intensify flavor.
Add the potatoes and coat them in the spices.
Add 1/2 cup of the vegetable stock, place the lid on, and cook, stirring regularly, for 10-15 minutes.
Add the remaining stock, tomatoes, maple syrup, pepper, and salt.
Bring to a boil, then lower to a simmer for 20 to 30 minutes until the liquid has reduced and the potato has softened.
Add the lime juice just before serving.
Serve with your grain of choice, fresh coriander, and toasted flaked almonds.
Notes
Samin Nosrat is a cook, teacher, and author of Salt, Fat, Acid Heat, who believes that mastering salt, fat, acid, and heat is key to cooking.
Salt enhances flavor and has a greater impact than any other ingredient.
Fat is essential for achieving full flavors and textures as it carries flavor.
Acid balances flavor by contrasting with other tastes to heighten pleasure in foods.
Heat transforms food by triggering changes in texture.
This book is beautifully illustrated, approachable, and teaches cooking with joy; reading it can make one feel like a better cook.
