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Spicy eggplant tomatoes

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, C, P
MineralsSilicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 small onion, sliced

  3. 2 tablespoons korma paste

  4. 4 tomatoes, cubed

  5. 2 medium potatoes, peeled, cubed

  6. 1 small eggplant, cubed

  7. 1 teaspoon sugar

  8. coriander, natural yogurt, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan on medium. Add onion and cook for 5-7 minutes, until soft and golden. Add korma paste and stir for 1 minute, until fragrant.

  2. Add tomato, along with any juice, and bring to boil. Add potato, eggplant, sugar and ¼ cup water. Cover, reduce heat to low and simmer for 20 minutes, until vegetables are tender.

  3. Season to taste. Scatter with coriander and serve with yogurt.

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