Fat-Free Potato And Eggplant Curry

I’ve had a massive craving for curry the last few days and this low-fat, oil-free and vegan curry was just what my taste buds were calling out for.

When making curries I think it’s best to add a little spice at a time and taste test throughout the cooking process. I have listed approximate measurements for spices but I always add these gradually and adjust to taste. Feel free to add whatever vegetables you like, cauliflower would work well and you could even add some chickpeas.

Fat-Free Potato & Eggplant Curry
Serves 2

1/2 small onion, roughly chopped
1/2 large garlic clove, finely chopped
1 1/2 tins (600g) crushed tomatoes
10 small new potatoes, chopped into chunks
3 large mushrooms, chopped
3/4 medium eggplant, chopped into chunks
1/2 tsp ground cumin
1 tbsp curry powder
1/2 tbsp turmeric
1/2 tsp garam masala
1/2 tbsp fresh coriander (cilantro)
Water

(I washed the potatoes and eggplant and left the skin on)

Method

1. Add a small amount of water to a large fry pan. Over a medium heat, add your onions and cook for 2-3 minutes or until they are soft and fragrant. Add garlic and cook for 1-2 minutes.
2. To the pan, add the crushed tomatoes, ground cumin, turmeric, curry powder and fresh coriander. Followed by your potatoes, eggplant, mushrooms or your other vegetables of choice.
3. Simmer on a low heat for approximately 30 minutes or until the vegetables are soft. Stir the curry occasionally and add a bit of water if mixture is sticking to the pan.
4. Add garam masala and add more spices if desired.
5. Serve the curry with your favourite rice and coriander to garnish. Enjoy.