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–+ servings
Creamy Coconut Eggplant and Potato Sabzi – vegetarian recipe
Stav Kogan

Creamy Coconut Eggplant and Potato Sabzi

A creamy yet light curry featuring steamed eggplant and potatoes in a luscious, tangy sauce made from yogurt, coconut, ginger, and green chilies. A quick and flavorful weeknight meal perfect with rice or dal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5 serving
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 0.33 cup (80 g / 2.82 oz) plain yogurt
  • 0.5 inch / 1.27 cm piece fresh ginger root, scraped and coarsely chopped
  • 2 hot green chilies, seeded and broken into bits (adjust to taste)
  • 0.25 cup (25 g / 0.88 oz) shredded fresh or dried coconut
  • 0.5 tsp (2.5 ml) garam masala
  • 4 tbsp (60 g / 2.12 oz) ghee (or a mix of vegetable oil and unsalted butter)
  • 1 tsp (5 ml) black mustard seeds
  • 0.5 tbsp (8 ml) cumin seeds
  • 8 to 10 fresh curry leaves
  • 0.25 tsp (1.3 ml) yellow asafetida powder (hing) - note: reduce amount if using a potent variety
  • 6 medium boiling potatoes, approx. 35.3 oz / 1000 g, steamed until tender, peeled, and cut into 0.75 inch / 2 cm cubes
  • 1 tsp (5 ml) turmeric powder
  • 1 tbsp (15 ml) ground coriander
  • 1 small eggplant, 8 to 10 oz / 230 to 285 g, cut into 1 inch / 2.5 cm cubes and steamed until tender
  • 1.25 tsp (6.3 ml) salt
  • 3 tbsp (45 ml) chopped fresh coriander (cilantro) or parsley
  • 1 tbsp (15 ml) fresh lemon juice
  • for Success
  • For a vegan version, use a thick, unsweetened plant-based yogurt (like coconut or cashew) and replace the ghee with coconut oil.
  • If you don't have a steamer, you can boil the potato and eggplant cubes in a small amount of salted water until just tender. Drain them very well to avoid a watery sauce.
  • Control the heat by adjusting the number of green chilies. For a milder dish, use one chili and be sure to remove all seeds and membranes.
  • The yogurt-coconut sauce can be blended a day in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker on a busy night.

Method
 

  1. Make the Yogurt-Coconut Sauce: In a blender, combine the yogurt, ginger, green chilies, and coconut.
  2. Blend until completely smooth. Pulse in the garam masala, then set the sauce aside.
  3. Temper the Spices: Heat the ghee in a large, heavy-bottomed pan or saucepan over medium-high heat.
  4. Add the mustard seeds and cumin seeds.
  5. Once the mustard seeds begin to pop, stir in the curry leaves and asafetida.
  6. Fry the Potatoes: Immediately add the steamed potato cubes to the pan.
  7. Stir-fry for 3 to 4 minutes, allowing them to get slightly golden and coated in the spices.
  8. Combine and Simmer: Pour in the yogurt-coconut sauce.
  9. Add the turmeric, ground coriander, steamed eggplant, salt, and half of the fresh coriander. Gently toss to coat everything evenly.
  10. Finish and Serve: Reduce the heat and cook, stirring gently, until the sauce thickens and clings to the vegetables. Just before serving, stir in the fresh lemon juice and garnish with the remaining fresh coriander.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12g

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