Try this Neilson Public Vegan & LFD Spiced Potatoes with Aubergine & Coconut recipe, or contribute your own.
Suggest a better description1. Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.
2. Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for 1 minute.
3. Stir in the turmeric and 200ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender.
4. Serve garnished with chopped coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 45 | ||
Calories from Fat: 7 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.3mg | 0 % | |
Potassium 388.9mg | 10 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 4.7g | ||
Protein 2g | 3 % | |
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: 45
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