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RECIPE
12 INGREDIENTS4 STEPS45MIN

Baigan & Aloo (Vegan Curry Eggplant & Potato)

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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A delicious, vegan, curry eggplant with potato - perfect for any weeknight dinner. Flavorful and simple to make.

45MIN

Total Time
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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1 1/2 Tbsp
5 cloves
Garlic , crushed
1/8 tsp
Freshly Ground Black Pepper
1/4 tsp
Cumin Seeds
1 Tbsp
Curry Powder
2
Red Bird's Eye Chili Pepper
1 tsp
Green Caribbean Seasoning
4
Medium  Yukon Gold Potatoes , cubed
3
Medium  Eggplants
cut into 1-inch pieces
3/4 tsp
1 cup
Water
1 Tbsp
Chopped  Culantro Leaves
or Cilantro
(optional)
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Nutrition Per Serving
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CALORIES
137
FAT
3.9 g
PROTEIN
3.4 g
CARBS
24.7 g

Directions

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Step 1
On a pan over low heat add Olive Oil (1 1/2 tablespoon), Garlic (5 clove), Curry Powder (1 1/4 tablespoon), Red Bird's Eye Chili Pepper (2), Cumin Seeds (1/4 teaspoon), and Freshly Ground Black Pepper (1/8 teaspoon), and cook for 1-2 minutes.
Step 2
Add in some Green Caribbean Seasoning (1 teaspoon) and mix.
Step 3
Add in the Eggplant (3) and Yukon Gold Potato (4) and stir together. Add in the Water (1 cup) and season with Salt (3/4 teaspoon) then place the lid back on and bring to a boil. Bring back down to a simmer for around 25 minutes or until the potatoes are fully cooked.
Step 4
Crush a few of the potatoes if you want the curry thicker, and sprinkle some Culantro Leaves (1 tablespoon). Serve with roti or by itself and enjoy!

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Nutrition Per Serving
Calories
137
% Daily Value*
Fat
3.9 g
5%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.7 g
9%
Fiber
4.5 g
16%
Sugars
3.5 g
--
Protein
3.4 g
7%
Sodium
375.0 mg
16%
Vitamin D
--
--
Calcium
42.8 mg
3%
Iron
1.3 mg
7%
Potassium
617.0 mg
13%
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