Aubergine, cocnut and sweet potato curry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 302.5
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 74.5 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 15.0 g
- Protein: 13.9 g
View full nutritional breakdown of Aubergine, cocnut and sweet potato curry calories by ingredient
Introduction
Vegan main course stodgy enough to be eaten without rice or bread, but can be a nice addition. Vegan main course stodgy enough to be eaten without rice or bread, but can be a nice addition.Number of Servings: 2
Ingredients
-
1 Aubergine (cubed)
1 medium Sweet potato (cubed)
1/2 cup green Lentils,
Paprika, 1 tbsp
Ground Cumin, 1 tbsp
Turmeric, ground, 1 tbsp
1 large Onions (chopped)
5 sprays Fry-lite 1 kcal spray
1 cup fresh Spinach
1 Vegetable oxo cube
300 mL Water
1 tin (400 ml) Coconut Milk
Tips
Can be served with rice or naan bread, but filling enough without.
Soya yoghurt would also compliment well.
Directions
1. Chop onion, potato and aubergine.
2. In sprayed pan, sweat onion for 2 minutes until soft.
3. Add aubergine and soften for 2 minutes.
3. Add sweet potato and green lentils and stir in spices.
4. Crumble in oxo cube, pour over water and leave to simmer with lid on for 20 minutes.
5. Stir in cocunnut milk and spinach and bring to the boil.
6. Taste for seasoning, then serve.
Serving Size: Makes 2-3 servings depending on how hungry you are
Number of Servings: 2
Recipe submitted by SparkPeople user MISSRAYSCARLETT.
2. In sprayed pan, sweat onion for 2 minutes until soft.
3. Add aubergine and soften for 2 minutes.
3. Add sweet potato and green lentils and stir in spices.
4. Crumble in oxo cube, pour over water and leave to simmer with lid on for 20 minutes.
5. Stir in cocunnut milk and spinach and bring to the boil.
6. Taste for seasoning, then serve.
Serving Size: Makes 2-3 servings depending on how hungry you are
Number of Servings: 2
Recipe submitted by SparkPeople user MISSRAYSCARLETT.