Potato and Eggplant (Aubergine) Curry
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | large eggplant | 0 g | — | Buy |
| 2 | medium potatoes | 2 piece | 328 kcal9g protein · 75g carbs · 0g fat | Buy |
| 3 | olive oil | 3 tbsp | 398 kcal0g protein · 0g carbs · 45g fat | Buy |
| 4 | onions | 2 piece | 88 kcal2g protein · 21g carbs · 0g fat | Buy |
| 5 | garlic cloves | 0 g | — | Buy |
| 6 | [garam masala] | 2 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | turmeric | 2 tsp | 31 kcal1g protein · 7g carbs · 0g fat | Buy |
| 8 | ground coriander | 2 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | can chopped tomatoes | 400 ml | 72 kcal4g protein · 16g carbs · 1g fat | Buy |
| 10 | can coconut milk | 400 ml | 1184 kcal12g protein · 31g carbs · 124g fat | Buy |
| 11 | rice | 0 g | — | Buy |
| 12 | carrots | 0 g | — | Buy |
| 13 | red peppers | 0 g | — | Buy |
| 14 | paneer | 0 g | — | Buy |
Total, all ingredients2101 kcal · 27g protein · 148g carbs · 170g fat
Per servingno servings count given
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Directions
Heat the oven to approximately 200 °C (392 °F).
Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
Cover and simmer for ~15-20 minutes.
Boil 2 serves of rice
Remove the lid and cook for a further 5 minutes, or until reduced.
Serve with the rice
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