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closeup of low FODMAP Potato eggplant curry in black dish

Low FODMAP Potato Eggplant Curry

Our Low FODMAP Potato Eggplant Curry is an easy and hearty vegetable focused main-dish.

Course: Dinner & Lunch, Main Course
Cuisine: American, Mediterranean
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time 1 hour
Total Time: 1 hour 50 minutes
Makes: 20 Servings
Calories: 97 kcal
Author: Dédé Wilson

Ingredients:

  • 3- pounds (1.4 kg) eggplant, (choose two or three, not one gargantuan eggplant)
  • Kosher salt
  • 1 tablespoon Garlic-Infused Oil, made with vegetable oil, or purchased equivalent
  • 1 teaspoon mustard seed
  • ¼ cup (57 g) ghee
  • 1 tablespoon grated fresh ginger root
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne, or to taste
  • 6 medium fresh beefsteak tomatoes, cored, seeded and chopped; see Tips
  • 3- pounds (1.4 kg) Yukon gold potatoes, cubed
  • 1 cup (240 ml) water
  • 2 tablespoons lime juice
  • Cilantro; optional

Preparation:

  1. Cube the eggplant, place in a colander in the sink, salt the eggplant and toss well to distribute salt evenly. Let sit 1 hour.
  2. Meanwhile, heat the oil in a large Dutch oven over low-medium heat and add mustard seeds. Cook until the seeds begin to pop, then stir in the ghee, ginger root, coriander, cumin and cayenne and cook until ghee melts, about 30 seconds to 1 minute.
  3. Add the tomatoes, potatoes, eggplant (when readand water. Season with salt and pepper. Give everything a good stir, then cover the pot and bring to a simmer over low-medium heat and cook for about 30 minutes or until potatoes and eggplant are tender and everything has come together. Taste and adjust seasoning with salt and pepper and add more cayenne, if desired. Stir in lime juice. Your Low FODMAP Potato Eggplant Curry is ready to serve. Garnish with chopped cilantro, if you like. The dish can be refrigerated in an airtight container for up to 4 days.

Tips

  • You can peel the fresh tomatoes if you wish. I never bother.
  • I have also made this recipe with canned, peeled tomatoes and also canned diced tomatoes and it works just fine. Just eyeball these canned products to equal the amount of fresh tomatoes called for.

If You Can Tolerate

  • Fructans: If you have passed the fructan garlic Challenge, add 1 or two minced garlic cloves to the ghee and spices and sauté.
Nutrition Facts
Low FODMAP Potato Eggplant Curry
Amount Per Serving
Calories 97 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 9mg0%
Potassium 441mg13%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 3g3%
Protein 3g6%
Vitamin A 36IU1%
Vitamin C 10mg12%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.