September 28, 2010

Potato and Eggplant Curry

About this time of September someone in Park City will ask me if the weekly Farmer’s Market is still going.  Yeah–this is peak harvest time and time to enjoy vegetable abundance! The farm stands are full of ripe huge tomatoes, peaches, pears, plums, butternut and spaghetti squash, bell peppers, the list goes on. Eggplants are gorgeous purple shiny globes, and potatoes–choose your variety. Both were inspiration for this recipe for delicious potato eggplant curry.

It looks like John is still getting tomatoes from the Ranui greenhouses and those lovely purple Viking potatoes are again in our CSA box. Pick up an eggplant and make this curry in a hurry.

It looks like a long list of spices, huh? Totally worth the five minutes or less to measure them together in a dish.

The recipe calls for butter–to make this vegan–just substitute olive oil.

Serve with basmati brown rice, steamed in a vegetable broth to which you have added a good pinch of saffron. Dollop plain yogurt or this delicious cucumber garlic yogurt sauce called raita alongside. Offer chutney too, your favorite flavor.

This curry took 8 minutes to cook in the pressure cooker! I stirred in the tomato wedges after releasing the pressure–they keep their shape that way. I barely changed this recipe from the one in my 1972 dinner party bible The Vegetarian Epicure by Anna Thomas.

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potatoes, eggplant, peppers and spices for Potato and Eggplant Curry

Potato and Eggplant Curry

Yield: Makes 4 to 6 servings.

Potato and Eggplant Curry


  • 2 medium or 3 small eggplants
  • 2 or 3 organic purple Viking or russet potatoes, well scrubbed
  • 2 bell peppers
  • 1 small Anaheim chile
  • ¼ cup unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons Real Salt
  • 1 teaspoon turmeric
  • Scant ½ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 2 to 2 /12 cups water
  • 4 or 5 tomatoes, cut into small wedges


  1. Wash the eggplants and slice them lengthwise about ½ inch thick. Lay them on a plate covered with a paper towel and salt generously. After about ½ hour, rub off the water that has beaded on top of the slices and cut them into large cubes. Cut the potatoes into cubes. Remove the seeds from the bell peppers and chile and cut them into ½-inch squares. Measure all of the spices into a cup.
  2. Melt the butter in a wide pot (or pressure cooker.) When it has melted, add the olive oil. Add the spices and the garlic and cook and stir a minute or so. Add the eggplant, potatoes, peppers and chile, stirring the vegetables to coat them with the spices. Add the water (the lesser amount if using a pressure cooker,) and cover the pot. Simmer for 25 to 30 minutes (8 minutes for pressure cooker), stirring occasionally. Add the tomatoes. When the tomatoes are hot, serve the curry.


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