Lamb Eggplant And Potato Curry Recipe
Recipe By Taste
Use your rice to soak up every last bit of the thick chilli-spiked vindaloo sauce.
4.6
24 Rating -
Rate
Non Vegdiet
2hr total
15minsPrep
1hr 45minsCook
2hr total
15m.Prep
1hr 45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lamb Eggplant And Potato Curry Recipe
- 10 milliliter Vegetable Oil
- 0.33 Brown onions, halved, thinly sliced
- 10 gram Vindaloo curry paste
- 0.17 teaspoon Garam Masala
- 0.33 Long fresh green chillies, thinly sliced
- 0.17 Dried Bay Leaf
- 133.33 gram Diced lean lamb
- 1/2 Tomatoes, coarsely chopped
- 83.33 milliliter Water
- 1/2 centimeter 3 coliban potatoes, peeled, cut into pieces
- 1/2 centimeter 1 eggplant, cut into pieces
Nutrition
value
value
248
calories per serving
14 g Fat20 g Protein8 g Carbs2 g FiberOther
Current Totals
- Fat14g
- Protein20g
- Carbs8g
- Fiber2g
MacroNutrients
- Carbs8g
- Protein20g
- Fiber2g
Fats
- Fat14g
Vitamins & Minerals
- Calcium29mg
- Iron2mg
- Vitamin A671mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B121mcg
- Vitamin C27mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium35mg
- Manganese< 1mg
- Phosphorus172mg
- Selenium3mcg
- 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 Taste