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Ready In:
1 hour
Serves: 6
Prepare this hearty curry with or without coconut milk.
What you'll need
Measuring cups
Measuring spoons
Sharp knife
Cutting board
Cheese grater (to shred veggies)
Large pot
Large wooden spoon
Stovetop
Ingredients
Serves 6
2 tablespoons Vegetable Oil
1/2 Onion chopped
1 teaspoon Curry Powder
1 clove Garlic minced
2 teaspoons Fresh Ginger grated
1 Green Chili Peppers seeded and chopped
1 Eggplants small, chopped
1 Potato small, chopped
1 Tomato large, chopped
2 tablespoons Tomato Paste
1 teaspoon Salt
Black Pepper to taste
1/2 cup Unsweetened Coconut Milk (optional)
4 tablespoons Fresh Cilantro chopped
Directions
1.
2.
3.
4.Reduce heat to low and cook until potatoes are tender, about 20 minutes. Stir once or twice for even cooking.
5.
6.
7.Stir in coconut milk, if using. Add cilantro and serve.
Chef's Tips
- You may use yogurt instead of coconut milk.
- Add cubed chicken or beef for a hearty meal.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 220 | ||
| % Daily Value* | ||
| Total Fat 9 g | 12% | |
| Saturated Fat 4 g | 20% | |
| Sodium 486 mg | 21% | |
| Total Carbohydrate 33 g | 12% | |
| Dietary Fiber 6 g | 21% | |
| Protein 5 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: