Peas, Potato, and Eggplant Curry

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Posted By: MD
Posted In:  Ethnic
Page Views:  835 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  15-20 tortillas

Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


  • 2 Large potatoes
  • 1 med. size eggplant
  • 1 cup frozen peas
  • 2 cloves garlic
  • 1/4 lb. ginger
  • 1 dried hot chili or 1/4 teas. chili powder
  • 1 onion
  • 1/2 teas. tumeric powder


Wash and cut potatoes in small pieces. Cut eggplant into thin slices, about 2-3 inches long. Put it in water.

With 2 T's of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion. Make it into a thick mixture.

Put a cooking pot over a low heat. (add oil). Add tumeric powder and blended spices. When the spices become relatively thick, add potatoes. Mix thoroughly and put thge lid on the pot. Let it cook 3 mins.

Now, add sliced eggplant. Mix thoroughly. Add 1/2 C. water. Put lid on. Cook for 8 mins. You may want to check the veggies to make sure the bottom does not burn.

Add peas and salt. Mix all veggies and put lid back. Cook for 4 to 9 mins. When the eggplants feels soft, turn off the heat, mix again.

Serve hot or warm. Brown Bastmati rice is good with this.

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