Charred Eggplant And Tomato Curry With Potatoes And Peas Recipe
Recipe By Food & Wine
Learn how to make Charred Eggplant And Tomato Curry With Potatoes And Peas.
4.7
16 Rating -
Rate
Vegdiet
40minstotal
40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Charred Eggplant And Tomato Curry With Potatoes And Peas Recipe
- 1/2 Large long eggplant
- 0.13 cup Vegetable oil or ghee
- 1/2 Medium onion, finely minced
- As required Sea salt
- 1.50 tablespoon Finely grated ginger
- 2 Garlic cloves, finely grated
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Ground turmeric
- 1/2 teaspoon Ground coriander
- 1/2 teaspoon Ground Cumin
- 0.13-1/2 teaspoon Cayenne pepper
- 2 Seeds from cardamom pods
- 7.50 ounce One can crushed tomatoes
- 1 Medium potatoes, cut into cubes
- 1/2 cup Peas
Nutrition
value
value
567
calories per serving
35 g Fat13 g Protein48 g Carbs23 g FiberOther
Current Totals
- Fat35g
- Protein13g
- Carbs48g
- Fiber23g
MacroNutrients
- Carbs48g
- Protein13g
- Fiber23g
Fats
- Fat35g
Vitamins & Minerals
- Calcium181mg
- Iron8mg
- Vitamin A2690mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9161mcg
- Vitamin B120mcg
- Vitamin C150mg
- Vitamin E7mg
- Copper< 1mcg
- Magnesium228mg
- Manganese9mg
- Phosphorus211mg
- Selenium7mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine