eggplant and potatoe curry


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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
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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.

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