Quick & Easy Vegetable Curry with Potato & Aubergine

THE COOK REPORT
22Ingredients
30Minutes
670Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 large potatoes (peeled and chopped into chunks)
  • 1 aubergine (chopped)
  • 250 grams mushrooms
  • 3 tablespoons curry paste (shop-bought or homemade, recipe below)
  • 150 milliliters vegetable stock
  • 400 grams coconut milk
  • fresh coriander (chopped)
  • flaked almonds
  • 2 cloves garlic
  • 1 ginger (thumb-sized piece)
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato puree
  • 1 bunch fresh coriander
  • 1 handful flaked almonds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander (Dried)
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    NutritionView More

    670Calories
    Sodium23% DV560mg
    Fat66% DV43g
    Protein29% DV15g
    Carbs22% DV66g
    Fiber68% DV17g
    Calories670Calories from Fat390
    % DAILY VALUE
    Total Fat43g66%
    Saturated Fat23g115%
    Trans Fat0g
    Cholesterol
    Sodium560mg23%
    Potassium2370mg68%
    Protein15g29%
    Calories from Fat390
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber17g68%
    Sugars14g28%
    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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