eggplant and potatoe curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of eggplant and potatoe curry calories by ingredient
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 tsp
salt .5 tsp
chilli flakes 1 tsp
or 2-3 fresh chillis
Directions
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.