Supergolden Bakes · by Lucy Parissi | Supergolden Bakes
Eggplant and Potato Curry
NUTRITION · PER SERVING30M COOK
CAL 37%·PRO 26%
CARBS 104G57% OF CAL
12G FIBER3G ADDED12G INTRINSIC77G OTHER15G TOTAL SUGAR
FAT 32G40% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant eggplant and potato curry with warm spices and coconut milk. Satisfying and aromatic, served over rice with lime wedges.
mainindiancurry⚙️ food processor🍳 skillet🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Supergolden Bakes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 red chilies (, seeds removed, roughly chopped)
- 2 cloves garlic
- 1 tbsp dark brown sugar or palm sugar
- thumb sized piece fresh ginger (, peeled and grated)
- ½ tsp turmeric
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 white onions (, finely diced)
- 14 oz (400g) coconut milk
- juice of half a lime
- 14 oz (400g) baby eggplant ((aubergine) chopped)
- 3 large potatoes (, peeled and cubed)
- lime wedges and steamed rice to serve
- fresh cilantro ((coriander) leaves to garnish)
At a glance
PER SERVING · TIME 30M
CAL 37%·PRO 26%
CARBS 104G57% OF CAL
12G FIBER3G ADDED12G INTRINSIC77G OTHER15G TOTAL SUGAR
FAT 32G40% OF CAL
22G SAT10G 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
- 34mg
- Total sugar
- 15g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1482mg
- Calcium
- 82mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.