A mildly-spiced curry made with hearty potatoes and eggplant, bright tomatoes and spinach, and creamy coconut milk. Make sure to use the toasted naan to scoop up all that delicious goodness!
Vegetable Broth Concentrate
Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Mince or grate the garlic. Roughly chop the cilantro. Cut the tomatoes into 1/2-inch cubes.
In a medium pot, combine the potatoes, broth concentrate, half the masala and 1 1/4 cups water over medium heat. Bring to a boil, then reduce the heat to medium-low. Cover with a lid. Cook until the potatoes are fork-tender, 14-15 min. (TIP: If a fork pierces through a potato cube easily, then it's done!)
Meanwhile, remove the stem from the eggplant, then cut the eggplant into 1/2-inch cubes. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the eggplant, onion and garlic. Cook, stirring occasionally, until the eggplant is golden-brown, 7-8 min.
When the eggplant is golden-brown, add the tomatoes and remaining masala. Cook until the tomatoes soften, 4-5 min. When the potatoes are cooked to fork-tender, increase the heat to medium-high. Cook until all the liquid is absorbed, 7-8 min.
Remove the pot from the heat, then add the spinach. Stir until the spinach wilts, 1-2 min. Add the eggplant mixture and coconut milk. Stir until warmed through, 2-3 min. Season with salt and pepper.
Wipe the pan clean and set over medium heat. Add the naan bread. Cook until warmed through, 1 min per side. Divide the korma between bowls. Sprinkle with cilantro. Serve with the naan.