Eggplant and Potato Curry Recipe

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Eggplant and Potato Curry
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Ingredients
12
Count
Nutrition
155
Calories
Total time
35
Minutes
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Ingredients:

  • 1 tbsp oil
  • 2 tomatoes , large cut into 1-inch pieces
  • 2 eggplants , medium size cut into 1-inch pieces, recommend using japanese eggplant
  • 2 potatoes , medium size cut into 1-inch pieces, recommend using thin skinned white
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1/4 tsp sugar
  • 1 -1 1/2 cup water

Directions:

  1. Heat oil in a pan. Add spices, tomatoes, sugar and salt.
  2. Cook on medium heat for 3 minutes till the tomatoes are soft.
  3. Add potatoes and eggplant. Cook for about 5 minutes.
  4. Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
  5. Serve hot with white rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 155.21 Kcal (650 kJ)
Calories from fat 31.83 Kcal
% Daily Value*
Total Fat 3.54g 5%
Sodium 50.33mg 2%
Potassium 872.87mg 19%
Total Carbs 29.22g 10%
Sugars 13.32g 53%
Dietary Fiber 9.49g 38%
Protein 4.17g 8%
Vitamin C 12.8mg 21%
Vitamin A 0.7mg 22%
Iron 1mg 6%
Calcium 57.1mg 6%
Amount Per 100 g
Calories 35.81 Kcal (150 kJ)
Calories from fat 7.34 Kcal
% Daily Value*
Total Fat 0.82g 5%
Sodium 11.61mg 2%
Potassium 201.36mg 19%
Total Carbs 6.74g 10%
Sugars 3.07g 53%
Dietary Fiber 2.19g 38%
Protein 0.96g 8%
Vitamin C 2.9mg 21%
Vitamin A 0.2mg 22%
Iron 0.2mg 6%
Calcium 13.2mg 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

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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