Eggplant and Potato Curry with Mint and Coriander Raita

By Dixie Elliott

Eggplant and Potato Curry with Mint and Coriander Raita
A great vegetarian option, this curry is an easy-to-make recipe bursting with flavour.

Serves 4

1 tbsp oil

1 brown onion, finely chopped

8 fresh or dried curry leaves

¼ cup korma curry paste

1kg desiree or pontiac potatoes, peeled, cut into 2cm cubes

5 finger eggplants, trimmed, cut into 2cm-thick slices

400g canned diced tomatoes

steamed rice, to serve

mint and coriander raita, to serve

Naan bread, to serve

Eggplant and Potato Curry Recipe

1 Heat oil in a large frying pan or saucepan over medium heat. Add onion and curry leaves and cook for 3–4 minutes or until onion is soft. Stir curry paste into onion mixture and cook for 1–2 minutes or until aromatic.

2 Add potato and eggplant and stir until combined. Add tomato and 1 cup water and stir through. Bring to the boil, reduce heat and simmer for 25 minutes or until vegetables are tender.

3 Spoon rice onto serving plates, top with curry and raita and serve with naan.

Mint and Coriander Riata Recipe

1 Spoon ½ cup thick Greek-style yoghurt into a small food processor with ½ cup mint leaves and ½ cup coriander leaves. Process until herbs are finely chopped and well combined with yoghurt.

2 Transfer to a bowl. Add ½ cup yoghurt, 
1 tbsp lemon or lime juice, salt and white pepper. Stir until well combined. Cover and refrigerate until required.


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