Skinny Spatula · by Alice | Skinny Spatula★ 4.8
Aubergine Thai Red Curry with Peppers
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 8%
CARBS 20G24% OF CAL
7G FIBER0G ADDED11G INTRINSIC1G OTHER11G TOTAL SUGAR
FAT 28G77% OF CAL
25G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy coconut red curry with tender eggplant, peppers, and aromatics. Vegan and naturally sweet from coconut milk, ready in 30 minutes.
mainthaicurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large aubergine, cut into 1-inch pieces
- 1 red pepper, cut into bite-size pieces
- 1 green pepper, cut into bite-size pieces
- 3 tablespoon Thai red curry paste
- 1 400g (14 oz) can full-fat coconut milk
- 100 ml (1/2 cup) water
- Lime juice, to serve (optional)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 8%
CARBS 20G24% OF CAL
7G FIBER0G ADDED11G INTRINSIC1G OTHER11G TOTAL SUGAR
FAT 28G77% OF CAL
25G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 229mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 43mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.