Try this Potato, Aubergine And Squash Curry with Green Chutney recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large heavy-based pan and add the turmeric, cumin, coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes. Add the aubergine and stir to coat with the spices. Add the chilli flakes, tomato, potato and squash. Stir well and cook for 4-5 minutes. Pour in the stock, bring to a boil and cover. Simmer until the vegetables are tender, adding the garam masala towards the end of cooking. To make the chutney, put all the ingredients into a liquidiser and blend to a coarse puree. Serve the curry with the chutney and with basmati rice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (996g) | ||
Recipe Makes: 1 servings | ||
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Calories: 205 | ||
Calories from Fat: 71 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1250.1mg | 43 % | |
Potassium 907.9mg | 24 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 28.3g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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