eggplant and potatoe curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb Red Potato, 500 grams Onions, raw, 3 cup, chopped *Canola Oil, 2 tbsp Canned Tomatoes, 1 can Turmeric, ground, 1.5 tsp *Coriander leaf, dried, 1.5 tsp Ginger, ground, 1.5 tsp *Cumin seed, 1.5 tsp Garlic, 3 cloves tandoori 1.5 tspsalt .5 tspchilli flakes 1 tspor 2-3 fresh chillis
heat oil in a large pot, add the onions,garlic,and ginger, allow to soften or untill golden, then add the tomatoes and spices including chillis, simmer on a low heat for about 10 minutes.
Add chopped potatoes and eggplant and bring to the boil adding water as neccesary, simmer on low heat for 30 minutes or untill potatoes and eggplant are cooked. serve with natural yoghurt, rice or chappatis.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISHA26.
Add chopped potatoes and eggplant and bring to the boil adding water as neccesary, simmer on low heat for 30 minutes or untill potatoes and eggplant are cooked. serve with natural yoghurt, rice or chappatis.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISHA26.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 78.7 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 8.5 g
- Protein: 6.0 g
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