Photo: Swathi Handique
Aubergine & coconut curry
14 ingredients
Serves 2
openrecipes
A cost conscious curry recipe that makes for a tasty veggie mid-week main
Estimated Nutrition (whole recipe, rough)
693
Calories
10g
Protein
42g
Fat
73g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion , roughly chopped
- 2 garlic cloves , peeled
- a walnut-sized chunk ginger , roughly chopped
- 2 green chillies , roughly chopped
- ½ a small bunch coriander , leaves and stalks seperated
- groundnut oil
- 1 large aubergine , halved and cut into wedges
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp tamarind paste (or use juice ½ lime)
- 1 x 165ml tin coconut milk
- 2 tbsp toasted, flaked almonds
- 150g basmati rice , cooked to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes