Aubergine and Cauliflower Curry Recipe

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Aubergine and Cauliflower Curry
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Ingredients
6
Count
Nutrition
255
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Put tomatoes, curry paste, apricots and lentils in large pot.
  2. Bring to the boil,cover, simmer gently for 15 minutes.
  3. Add vegetables and simmer 35 - 45 minutes till vegies are tender.
  4. Top up with water if mixture looks too dry.
  5. Serve with brown rice and chutney.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 254.71 Kcal (1066 kJ)
Calories from fat 47.12 Kcal
% Daily Value*
Total Fat 5.24g 8%
Sodium 85.34mg 4%
Potassium 1177.19mg 25%
Total Carbs 43.24g 14%
Sugars 17.81g 71%
Dietary Fiber 14.77g 59%
Protein 11.94g 24%
Vitamin C 61.8mg 103%
Vitamin A 0.1mg 2%
Iron 3.9mg 22%
Calcium 61.6mg 6%
Amount Per 100 g
Calories 79.62 Kcal (333 kJ)
Calories from fat 14.73 Kcal
% Daily Value*
Total Fat 1.64g 8%
Sodium 26.68mg 4%
Potassium 367.99mg 25%
Total Carbs 13.52g 14%
Sugars 5.57g 71%
Dietary Fiber 4.62g 59%
Protein 3.73g 24%
Vitamin C 19.3mg 103%
Iron 1.2mg 22%
Calcium 19.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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