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Before you jump to Indian Eggplant and Potato Curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some adjustments. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. The kitchen is a good place to begin saving energy by going a lot more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen alone gives you many small means by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. A lot of it really is simply using common sense.
We hope you got insight from reading it, now let’s go back to indian eggplant and potato curry recipe. To make indian eggplant and potato curry you need 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Indian Eggplant and Potato Curry:
- Get 1 medium eggplant, cubed
- Prepare 1 onion, diced
- Get 4 garlic cloves
- Take 2 ripe medium tomatoes
- Get 1 tsp garam masala powder
- Use 1 tsp mild Indian curry powder
- Use 1 tsp coriander
- Provide 1 tsp turmeric
- Provide 300 ml coconut milk
- Provide to taste Salt and pepper
- Take 2 medium potatoes, peeled and diced
Instructions to make Indian Eggplant and Potato Curry:
- Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.
- Stir fry eggplant until cooked through. Set aside.
- Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
- Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.
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