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Eggplant Curry with Cucumber-Yogurt Sauce
PERRY'S PLATE16Ingredients
105Minutes
330Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3/4 cup plain yogurt (whole-milk)
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. fresh lemon juice
- 1/2 cucumber (peeled and grated, about 2/3 cup)
- 2 eggplants (medium, about 1 1/2 lbs total, cut crosswise into 1/3-inch slices)
- 1/2 cup avocado oil (for sauteing and frying)
- 1 onion (medium, chopped)
- 1 large carrot (peeled and chopped)
- 5 plum (medium, /Roma tomatoes, chopped)
- 2 Tbsp. curry powder (good quality, or homemade, even, divided)
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 ground cardamom (teasopons)
- 1 pinch saffron (optional, it’s good with and without)
- 1/2 cup dry white wine (or chicken/vegetable broth)
- 1/2 cup grated Parmesan cheese
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium160mg7% |
| Potassium740mg21% |
| Protein7g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A50% |
| Vitamin C25% |
| Calcium20% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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