Indonesian Beef & Eggplant Curry Recipe

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Indonesian Beef & Eggplant Curry
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Minutes

Ingredients:

Directions:

  1. Using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
  2. Heat the oil in a wok or heavy pan over medium-high heat, then stir in the curry paste and fry until fragrant, about 1 minute. Add the beef, stirring to coat well with the paste, then add the coconut milk and sugar. Bring the liquid to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  3. Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
  4. Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 666.49 Kcal (2790 kJ)
Calories from fat 326.43 Kcal
% Daily Value*
Total Fat 36.27g 56%
Cholesterol 46.77mg 16%
Sodium 657.87mg 27%
Potassium 917.93mg 20%
Total Carbs 64.03g 21%
Sugars 14.15g 57%
Dietary Fiber 10.22g 41%
Protein 30.61g 61%
Vitamin C 15.7mg 26%
Iron 4.9mg 27%
Calcium 107.9mg 11%

* 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

  • 15.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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