Pumpkin and Eggplant Curry with Chili and Thai Basil

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 436.9
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,666.3 mg
  • Total Carbs: 75.0 g
  • Dietary Fiber: 19.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Pumpkin and Eggplant Curry with Chili and Thai Basil calories by ingredient
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Introduction

I'm going to a Thai restaurant to night and trying to find something healthy to eat. This dish wasn't in the database, so I found a recipe online and plan to use this to track dinner tonight. I'm putting it in the database for future use, and in case anyone else wants to track it.

Here is the real recipe
https://www.womensweeklyfood.com
.au/recipes/pumpkin-and-eggplant-with-
chilli-and-thai-basil-13074

This is a vegetarian dish.


I'm going to a Thai restaurant to night and trying to find something healthy to eat. This dish wasn't in the database, so I found a recipe online and plan to use this to track dinner tonight. I'm putting it in the database for future use, and in case anyone else wants to track it.

Here is the real recipe
https://www.womensweeklyfood.com
.au/recipes/pumpkin-and-eggplant-with-
chilli-and-thai-basil-13074

This is a vegetarian dish.



Number of Servings: 4

Ingredients

    200 grams Eggplant, fresh
    450 grams Pumpkin, cooked
    6 serving Baby Eggplant - 1 eggplant (by CTMOM2KIDS)
    4 serving Green Onion (fresh-1 stalk)
    3 tsp Ginger Root
    2 pepper Peppers, hot chili, red, fresh
    100 gram(s) Snap peas, Mann's Sugar Snap peas (1serving = 1 cup or 85g)
    2 tbsp Peanut Oil
    440 gram(s) Hokkien noodles (by SPIDER16)
    8 tbsp Basil
    120 gram(s) Char Siu sauce (Lee Kum Lee) (by BLUEMOON76)
    .25 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)
    1 1tsp Sesame Oil

Tips

If I were to make this myself, I'd use sodium-free broth and make my own char siu sauce if possible - or find a low-sodium version. This recipe has WAY too much sodium in it.


Directions

1. Trim thai eggplants, cut into wedges. Peel and thinly slice pumpkin. Cut baby eggplants in half lengthways, then thinly slice diagonally. Trim onions, then cut into 5cm (2-inch) lengths. Peel ginger; finely slice ginger and the chilli. Trim snow peas

2 Heat half the peanut oil in wok; stir-fry thai eggplant 2 minutes. Add pumpkin and remaining peanut oil; stir-fry until almost tender. Add baby eggplant, onion and chilli; stir-fry until vegetables are tender.

3 Add ginger, snow peas, noodles, ⅓ cup of the basil, sauce and stock to pan; stir-fry until hot. Season to taste.

4 Drizzle stir-fry with sesame oil; sprinkle with remaining basil to serve.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MICHELLE_391.

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