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Quick & Easy Vegetable Curry with Potato & Aubergine
THE COOK REPORT22Ingredients
30Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (chopped)
- 2 large potatoes (peeled and chopped into chunks)
- 1 aubergine (chopped)
- 250 grams mushrooms
- 3 Tbsp. curry paste (shop-bought or homemade, recipe below)
- 150 mL vegetable stock
- 400 grams coconut milk
- fresh coriander (chopped)
- flaked almonds
- 2 cloves garlic
- 1 ginger (thumb-sized piece)
- 1 tsp. cayenne pepper
- 1 Tbsp. smoked paprika
- 1 tsp. Garam Masala
- 1/2 tsp. salt
- 2 Tbsp. vegetable oil
- 2 Tbsp. tomato puree
- 1 bunch fresh coriander
- 1 handful flaked almonds
- 1 tsp. cumin seeds
- 1 tsp. coriander (Dried)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat23g115% |
| Trans Fat0g |
| Cholesterol |
| Sodium560mg23% |
| Potassium2370mg68% |
| Protein15g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber17g68% |
| Sugars14g |
| Vitamin A140% |
| Vitamin C120% |
| Calcium20% |
| Iron45% |
* 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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