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veggies, herbs, and spice mixed in a bowl for Sri Lankan eggplant curry.

Eggplant, Plantain & Potato Curry

This Sri Lankan Eggplant, Plantain & Potato Curry is a rich coconut milk curry made with crispy eggplant, green plantain, and potatoes simmered in aromatic spices. Comforting, hearty, and naturally vegan, it makes a flavorful side dish or main meal with rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Curry
Cuisine: Sri Lankan
Calories: 290
Ingredients Method

Ingredients
  

Step 1 - To fry
  • 2 medium eggplants cubed
  • 1 large green plantain peeled + cubed
  • 1 medium potato peeled + cubed
  • 1 tsp turmeric powder
  • 1 tsp salt
  • Oil to coat before frying or to deep fry
Step 2 - To temper
  • 2 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 sundried red chili pepper
  • 1 sprig curry leaves
  • 1/2 small onion sliced
Step 3 - For curry base
  • 1/2 small tomato diced
  • 1 green chili sliced
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder Kashmiri
  • 1 cup coconut milk
  • 1/2 tsp salt as need
  • 1/2 lime juice

Method
 

Prepare the vegetables
  1. Wash and dry the vegetables. Cut the eggplant, plantain, and potato into same size cubes.
  2. Place the vegetables in separate bowls. Add turmeric powder, salt, and oil to each. Toss until evenly coated.
  3. Air fry each at 375°F (190°C) for 10-15 minutes or deep fry until golden and lightly crisp. Set aside.
Start tempering
  1. Heat the oil in a large pan over medium heat.
  2. Add the mustard seeds and cook until they begin to crackle.
  3. Add the dried red chilies and curry leaves. Sauté for 20-30 seconds until fragrant.
  4. Add the sliced onion and cook until softened.
Build the curry
  1. Add the diced tomato and green chilies. Cook for few minutes until the tomatoes begin to break down.
  2. Stir in the turmeric powder and chili powder.
  3. Add the fried vegetables and gently mix to coat with the spices.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Cook for 5-7 minutes until the curry thickens slightly and the vegetables are tender.
  6. Season with salt to taste. Stir in the lime juice just before serving.