Eggplant curry

Name: Eggplant curry
Cuisine: Asian, Indian
Ingredients: 5 tsp olive oil for cooking (pomace); 2 pcs red onion (200g); 4 cloves garlic; 4 pcs tomatoes (360g); 2 pcs bell pepper (500g); 2 tsp curry paste; 500 ml vegetable broth or water; 600 g eggplants; 1 tsp cumin; 2 tsp curry powder; 165 ml coconut milk, fatty; 1 bunch mint; 2 pcs juice of lime; 1 pcs lime; 4pcs indian flat bread

2 steps

Updated at: Sun, 16 Jun 2024 13:21:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories315 kcal (16%)

Total Fat14.4 g (21%)

Carbs43.4 g (17%)

Sugars16.1 g (18%)

Protein9 g (18%)

Sodium593.2 mg (30%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Main

5 tspolive oil

for cooking, pomace

200gred onion

4cloves garlic

360gtomatoes

500gbell pepper

2 tspcurry paste

500mlvegetable broth

or water

600geggplants

1 tspcumin

2 tspcurry powder

165mlcoconut milk

fatty

1 bunchmint

2 pcsjuice of lime

Serving

1 pcslime

4 pcsindian flat bread

Instructions

Step 1

As the first step of the eggplant curry, heat oil in a deep pan and start to fry the finely chopped red and garlic. Add the diced tomatoes and bell peppers into 1 cm pieces, season with salt and pepper and add the curry paste. Let the juice drain and fry for 6-7 minutes. Then pour in the stock, throw in the peeled and diced aubergine into 1 cm pieces, season with cumin and curry powder, and cook uncovered on medium heat for 50 minutes.

Step 2

Then add the coconut cream, add the chopped mint and squeeze the lime juice, then cook it for 2 minutes and you're done. When serving, we add laffa and lime cut into pieces.

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