Try this Eggplant & cherry tomato curry recipe, or contribute your own.
Suggest a better descriptionHeat oil in skillet.
Add mustard and cuing seeds and heat for ~45 seconds or until they turn grey and begin to pop.
Add onion, sauté for 4 min.
Add ginger and garlic, sauté.
Add eggplant and curry powder and stir.
Add broth and coconut milk.
Cover, reduce heat to med-low and simmer until eggplant is tender (5 min).
Add tomatoes, cover and simmer until tomatoes burst (6 min).
Season with salt and pepper and stir.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 61 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 149.5mg | 5 % | |
Potassium 611.6mg | 16 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 9.2g | ||
Protein 3.2g | 5 % | |
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: 121
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