Eggplant and Potato curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tbsp olive oil1 eggplant/aubergine, chopped4 medium onions, peeled and chopped4 medium potatoes, peeled and chopped450g mushrooms, washed and chopped4 tbsp green thai curry paste1 tbsp ketchup or tomato puree900ml vegetable stock
Heat the oil in a large pan.
Add the chopped onion, eggplant, potatoes and mushrooms. Fry on a low heat for 2 minutes.
Add the curry paste. Feel free to add other seasonings to suit your taste; I've tried adding chilli powder, ginger, garlic and tumeric with great results but the Thai paste is seasoned and balanced enough on its own. Then, add the ketchup or tomato puree and stir for a minute to coat the vegetables.
Add the stock and bring to the boil.
Transfer the lot to your slow cooker. You can either put it on high after school and cook for 3-4 hours, or put it on in the morning before wok and cook for 8 hours so it's ready when you get home.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CASYA88.
Add the chopped onion, eggplant, potatoes and mushrooms. Fry on a low heat for 2 minutes.
Add the curry paste. Feel free to add other seasonings to suit your taste; I've tried adding chilli powder, ginger, garlic and tumeric with great results but the Thai paste is seasoned and balanced enough on its own. Then, add the ketchup or tomato puree and stir for a minute to coat the vegetables.
Add the stock and bring to the boil.
Transfer the lot to your slow cooker. You can either put it on high after school and cook for 3-4 hours, or put it on in the morning before wok and cook for 8 hours so it's ready when you get home.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CASYA88.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 561.5 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 8.1 g
- Protein: 7.4 g
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