Roasted Potato Eggplant Curry

When the workday comes to an end and life gets in the way, I look to roasted vegetable dishes to provide a delicious meal with not a lot of work. This dish is hearty and easy to meal prep.

roasted eggplant and potato curry - mumbai spice company


roasted potatoes - mumbai spice company

Instructions - Time 1 Hour

  1. Preheat oven to 425 degrees.
  2. Toss eggplant and potatoes with oil, salt lightly and place on sheet tray.
  3. Roast in oven for 20 minutes or until potatoes are fork tender.
  4. Once cooked, set aside. In a medium sized pot, add ginger and garlic, stir until fragrant about 1 minute.
  5. Add roasted eggplant and potatoes, stir to combine.
  6. Add coconut milk, stock and spices.
  7. Simmer on low for 10-15 minutes until broth develops rich flavor. Adjust with salt and pepper to taste.
  8. Serve warm over basmati rice.

braising vegetables - mumbai spice company

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