Vegan Curry Eggplant and Potato (Baigan and Aloo)
This Baigan and Aloo recipe is a comforting Caribbean classic that combines the creamy texture of eggplant with the hearty bite of potatoes, all seasoned with a blend of spices and herbs. It's a vegan and gluten-free dish that's both flavorful and satisfying.
Ingredients
- 1 1/2 tablespoon olive oil
- 1 bulb medium onion sliced
- 6 cloves garlic smashed
- 1/2 teaspoon black pepper
- 1 Pimento pepper aka seasoning pepper
- 3/4 Habanero pepper remove the seeds
- 1 teaspoon grated ginger
- 3/4 tablespoon Caribbean Green Seasoning
- 4 medium potato sliced
- 1/2 tablespoon salt
- 3 lbs eggplant (baigan)
- 2 cups water
- 1 cup chopped tomato
Instructions
- Heat the olive oil in a wide pan over medium heat. Add the sliced onion and smashed garlic. Reduce the heat to medium-low and cook for 3–4 minutes until softened.
- Stir in the chopped pimento pepper, habanero pepper, grated ginger, Caribbean green seasoning, and black pepper. Cook on medium-low for another 3 minutes.
- Add the sliced potatoes to the pan and stir well to combine with the seasonings.
- After 5 minutes, add the cubed eggplant to the pan. Stir well; the eggplant will wilt, so don't worry about the pan being full.
- Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.
- Add the chopped tomato to the pan. Cook for an additional 3 minutes, then taste and adjust the salt if necessary.
- Once the potatoes are tender and the eggplant has broken down to create a thick sauce, remove from heat.
- Serve hot with Sada Roti or steamed white rice.
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