Ingredients For Charred Eggplant And Tomato Curry With Potatoes And Peas Recipe
1 Large long eggplant
0.25 cup Vegetable oil or ghee
1 Medium onion, finely minced
Sea salt
3 tablespoon Finely grated ginger
4 Garlic cloves, finely grated
1 teaspoon Garam masala powder
1 teaspoon Ground turmeric
1 teaspoon Ground coriander
1 teaspoon Ground Cumin
0.25 teaspoon Cayenne pepper
4 Seeds from cardamom pods
15 ounce One can crushed tomatoes
2 Medium potatoes, cut into cubes
1 cup Peas
Nutrition value
567
calories per serving
35 g Fat13 g Protein48 g Carbs23 g FiberOther
Current Totals
35 g Fat
13 g Protein
48 g Carbs
23 g Fiber
MacroNutrients
Carbs
48 g
Protein
13 g
Fiber
23 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
181 mg
Iron
8 mg
Vitamin A
2690 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
161 mcg
Vitamin B12
0 mcg
Vitamin C
150 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
228 mg
Manganese
9 mg
Phosphorus
211 mg
Selenium
7 mcg
Zinc
3 mg
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