Indian Eggplant and Potato Curry with Cucumber Yogurt Sauce

This recipe is a dead ringer for one of my favorite Indian dishes at a local restaurant! A big bonus is that it's virtually fat-free, so indulge away!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 275 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ½ cup vegetable broth
• 1 pinch cayenne pepper
• 1 ½ tablespoons minced fresh ginger root
• 2 medium onions, chopped
• 1 cup nonfat plain yogurt
• 1 ½ tablespoons minced garlic
• 3 tablespoons garam masala
• ½ teaspoon cracked black pepper
• 2 cups frozen peas
• 2 medium (blank)s cucumbers
• 2 cups nonfat plain yogurt
• 1 bunch scallions, thinly sliced
• 2 medium (2-1/4" to 3" dia, raw)s baking potatoes, scrubbed
• 3 large eggplants, trimmed
• 2 (14.5 ounce) cans diced tomatoes with juice
• 2 medium (blank)s jalapeno pepper, seeded and minced

Recipe Instructions

Step 1

To make yogurt sauce, peel and seed 2 cucumbers. Finely shred using a food processor, or finely dice by hand. Toss with salt and place in a colander. Allow to drain for at least 1 hour, stirring occasionally.

Step 2

Combine drained cucumbers, yogurt, scallions, garlic, black pepper, and cayenne in a bowl. Refrigerate until needed.

Step 3

While you prepare the cucumbers and sauce, preheat the oven to 450 degrees F (230 degrees C). Place potatoes on a baking sheet.

Step 4

Roast potatoes in the preheated oven for 15 minutes.

Step 5

Meanwhile, cut eggplants in half lengthwise and place cut-sides down on a medium baking sheet. Add eggplant tray to the oven.

Step 6

Continue to roast eggplants and potatoes until tender and eggplants begin to brown, about 30 minutes more.

Step 7

Remove from heat and allow eggplant and potatoes to cool, 10 to 15 minutes. Peel eggplant (skin should pull off rather easily). Potatoes do not need to be peeled, but may be if you prefer. Chop eggplant and potatoes into large bite-sized cubes.

Step 8

Heat oil in a large pot over medium heat. Add onions and salt and cook until onion is tender, about 5 minutes. Add garam masala, ginger, and garlic and cook until spices are fragrant, about 1 minute. Add diced tomatoes with their liquid, vegetable broth, cubed potatoes, cubed eggplant, and jalapeno peppers. Cover and simmer for 20 minutes. Add peas and allow to simmer until peas are hot but still bright green, 5 to 10 minutes. Stir in yogurt.

Step 9

Serve with cucumber yogurt sauce.