Growing up in the vibrant Caribbean island of Trinidad, the aroma of curry wafting from our kitchen was a reminder of the rich culinary heritage passed down from previous generations.
Among the array of dishes Mummy dutifully prepared to nourish her family, Curry Baigan and Aloo (curry eggplant and potato) stood out as a beloved family favorite. This vegan delight, brimming with the flavors of eggplant and potatoes, has always held a special place in our hearts and on our table, even today, 40+ years later!
The beauty of curry baigan and aloo lies in its simplicity and heartiness. This traditional curry is often enjoyed with sada roti for a light breakfast or paired with dhalpuri, dosti, or paratha roti for a more substantial meal. The combination of tender eggplant and potatoes, simmered in a well-seasoned curry sauce, results in a velvety-smooth dish that beckons to be mopped up with a piece of warm roti. It’s the epitome of comfort food, capturing the essence of Trinidadian (Trini) home cooking.
Ingredients you will need to make curry baigan and aloo:
• 2 lbs eggplant (2 small), rinsed, peeled, and cut into 1-inch pieces
• 4 tbsp extra virgin olive oil
• 1/2 tsp cumin seeds
• 1/4 tsp methi seeds (fenugreek)
• 1/2 onion, sliced
• Hot pepper, to taste
• 4 tbsp curry powder
• 2 tbsp minced garlic
• 2 tbsp minced culantro-bandhania (optional, can substitute with cilantro)
• 1 lb potato, peeled and cubed
• 2 scallions, chopped
• Thyme sprigs, chopped
• Salt, to taste
Cook curry baigan and aloo in 7 Easy Steps:
- Preparation: Prep eggplant and potatoes.
- Sautéing the Spices
- Adding Aromatics
- Creating the Curry Base
- Adding the Vegetables
- Simmering
- Final Cooking and Season to Taste
Serving Suggestions:
Curry Baigan and Aloo is best enjoyed hot, served with your choice of roti or plain steamed rice. Whether you opt for the simplicity of sada roti or the heartiness of dhalpuri, dosti roti, peas puri (as shown below) or paratha roti, each bite promises a delightful explosion of flavors that will transport you straight to the sunny shores of Trinidad.
Curry Baigan and Aloo is more than just a dish; it’s a plate of love that captures the soul of Trinidadian cuisine. With its comforting flavor of curry, this vegan curry baigan and aloo embodies the warmth and hospitality of our island home.
Whether you’re reminiscing about childhood memories or discovering the joys of Trini cooking for the first time, this recipe invites you to savor a taste of tradition and create new culinary traditions of your own. Enjoy!
Other Recipes You Will Love:
Trinidad Baigan and Aloo with Tomatoes
Curry Channa and Aloo with Eggplant(baigan)
Curry Chicken with Eggplant and Chickpeas
Top 10 Veggie Recipes in Trinidad
Curry Baigan and Aloo: Trini Vegan Comfort Food
Ingredients
- 2 lbs eggplant 2 small, rinsed, peeled, and cut into 1-inch pieces
- 4 tbsp extra virgin olive oil
- 1/2 tsp whole cumin
- 1/4 tsp methi fenugreek
- 1/2 onion sliced
- Hot pepper to taste
- 4 tbsp curry powder
- 2 tbsp minced garlic
- 2 tbsp minced culantro optional, can substitute with cilantro
- 1 lb potato peeled and cubed
- 2 scallions chopped
- Thyme sprigs chopped
- Salt to taste
Instructions
- Preparation: Begin by rinsing the eggplant, peeling half of them, and cutting them into 1-inch pieces. Peel the potatoes, cube them, and keep them immersed in water to prevent browning.
- Sautéing the Spices: In a heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the cumin seeds and methi seeds, stirring occasionally, and cook for about a minute until fragrant.
- Adding Aromatics: Incorporate the sliced onion and hot pepper into the pot, stirring occasionally. Cook until they begin to brown, releasing their aromatic flavors.
- Creating the Curry Base: In a small bowl, combine the curry powder, minced garlic, and minced culantro (or cilantro) with 1/2 cup of water. Stir well until the mixture becomes grainy and fragrant, ensuring all the liquid has evaporated.
- Adding the Vegetables: Introduce the cubed eggplant and potatoes to the pot, stirring to coat them evenly with the curry base. Add the chopped scallions, thyme, and salt, mixing well to combine.
- Simmering: Reduce the heat to low, cover the pot, and allow the curry to simmer for about 5 minutes or until it starts to stick slightly to the bottom.
- Final Cooking: Pour in 3-4 cups of hot water, bring the mixture to a boil, then reduce the heat back to low. Cover and continue to cook for an additional 30-40 minutes. The eggplant should melt into the sauce, and the potatoes should be tender.
- Season to Taste: Before serving, taste the curry and adjust the salt if necessary to suit your preference.
Serving Suggestions:
- Curry Baigan and Aloo is best enjoyed hot, served with your choice of roti or rice. Whether you opt for the simplicity of sada roti or the heartiness of dhalpuri, dosti, or paratha roti, each bite promises a delightful explosion of flavors that will transport you straight to my Trini kitchen.
