Prep time: 15 minutes | Cooking time: 45 minutes | Servings: 6
Ingredients
- 2 tablespoons Vegetable Oil
- 1/2 Onion (chopped)
- 1 teaspoon Curry Powder
- 1 clove Garlic (minced)
- 2 teaspoons Fresh Ginger (grated)
- 1 Green Chili Pepper (seeded and chopped)
- 1 Eggplant (small, chopped)
- 1 Potato (small, chopped)
- 1 Tomato (large, chopped)
- 2 tablespoons Tomato Paste
- 1 teaspoon Salt
- Black Pepper (to taste)
- 1/2 cup Unsweetened Coconut Milk (optional)
- 4 tablespoons Fresh Cilantro (chopped)
Live Well Tips
- There are many different types of curry from all over the world including India, Africa, South Asia, and Japan.
- Use yogurt instead of coconut milk.
- Add cubed chicken to bump up the protein.
Directions
- Wash hands with soap and water.
- Heat oil in large pot over medium heat. Add onions and cook until soft, about 5 minutes.
- Add curry powder, garlic, ginger, and chili pepper. Cook until fragrant, about 3 minutes.
- Add eggplant and potatoes. Cook for 5 minutes.
- Reduce heat to low and cook until potatoes are tender, about 20 minutes. Stir once or twice for even cooking.
- Add tomatoes and tomato paste. Add salt and pepper. Stir well.
- Simmer for 5 minutes.
- Stir in coconut milk (if using), add cilantro and serve.
Cook Together! Making Recipe with Kids
Curry is an easy one-pot dish and a great way to add veggies into any meal! Adjust the spice level based on what your child enjoys. Serve over rice or with a side of homemade chapatis flatbread.
Easy Tasks
- Gather ingredients and equipment
- Wash fresh foods, drain, and pat dry
- Pick cilantro leaves
Intermediate Tasks
- Measure all ingredients
- Add ingredients and spices to pot
Difficult Tasks
- Chop onion, garlic, potato, tomato, eggplant, and cilantro
- Open can of tomato paste and coconut milk
- Mix ingredients in pot
Nutrition Facts
Serving size 1 cup: Calories–220; Protein–5g; Carbohydrate–33g; Total Fat–9g; Saturated Fat–4g; Fiber–6g; Sodium–486mg
Adapted from CalFresh