Description[edit | edit source]

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Heat oil in a large pot.
  2. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper.
  3. Continue frying over high heat for a few more minutes, stirring continuously.
  4. Add Eggplant and potatoes (if desired).
  5. Stir and fry until Eggplant begins to brown.
  6. Reduce heat.
  7. Simmer for ten minutes.
  8. Stir in tomatoes and tomato paste. Adjust seasoning.
  9. Simmer until sauce is thickened and everything is tender.
  10. Stir in milk, coconut milk, or yogurt (if desired) just before serving.
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