Indian Spiced Eggplant and Potato Stew

14 45 224
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Indian Spiced Eggplant and Potato Stew
Health Rating


1 tbsp Ghee (or extra virgin olive oil)
1 medium White onion (diced small)
2 clove(s) Garlic (finely minced or use a garlic press)
1/2 tsp Turmeric, powder
1 tsp Cumin
1/2 tsp Chili powder
1 tbsp Coriander, ground
1 eggplant peeled Eggplant (cut into bite sized cubes)
1 potato Potato (large, peeled and cut into bite sized cubes)
1 can(s) (28oz) Diced tomatoes, canned (drained)
1 cup Frozen green peas (defrosted)
1/4 cup Whole Milk Yogurt, plain
1 pinch Salt (to taste)
1 dash Black pepper (to taste)


Heat ghee in a 2-quart saucepan over medium heat. Sauté onion until translucent, approximately 5 minutes. Add garlic and spices and allow them to release their oils and become fragrant, stirring constantly for about 1 minute.

Add eggplant, potato and tomatoes to the pan and cover. Reduce heat to medium-low and cook for 25- 30 minutes, stirring periodically until the potatoes are tender. Add peas and cook for 2 minutes more.

Remove from heat and stir in yogurt. Season to taste with salt and pepper.


Serve over brown rice or with whole wheat naan if desired.

Nutrition Facts

Per Portion

Calories 224
Calories from fat 43
Calories from saturated fat 18.5
Total Fat 4.7 g
Saturated Fat 2.1 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.0 g
Cholesterol 7.7 mg
Sodium 380 mg
Potassium 1159 mg
Total Carbohydrate 37 g
Dietary Fiber 11.1 g
Sugars 6.5 g
Protein 8.4 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 5.5

Energy sources

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