Eggplant and Potato curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Eggplant and Potato curry calories by ingredient
Introduction
A wonderful slow-cooker curry for those week nights when you don't want to cook. A wonderful slow-cooker curry for those week nights when you don't want to cook.Number of Servings: 4
Ingredients
-
4 tbsp olive oil
1 eggplant/aubergine, chopped
4 medium onions, peeled and chopped
4 medium potatoes, peeled and chopped
450g mushrooms, washed and chopped
4 tbsp green thai curry paste
1 tbsp ketchup or tomato puree
900ml vegetable stock
Tips
This is a great make-ahead meal; I've been known to make it Monday and eat it through the week, cooking something different on Friday and at the weekend.
Directions
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.