Charred Eggplant And Tomato Curry With Potatoes And Peas Recipe

Recipe By Food & Wine

Learn how to make Charred Eggplant And Tomato Curry With Potatoes And Peas.

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40minstotal
40m.total
Charred Eggplant And Tomato Curry With Potatoes And Peas
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Ingredients for Charred Eggplant And Tomato Curry With Potatoes And Peas Recipe

  • 1/2 Large long eggplant
  • 0.13 cup Vegetable oil or ghee
  • 1/2 Medium onion, finely minced
  • As required Sea salt
  • 1.50 tablespoon Finely grated ginger
  • 2 Garlic cloves, finely grated
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Ground turmeric
  • 1/2 teaspoon Ground coriander
  • 1/2 teaspoon Ground Cumin
  • 0.13-1/2 teaspoon Cayenne pepper
  • 2 Seeds from cardamom pods
  • 7.50 ounce One can crushed tomatoes
  • 1 Medium potatoes, cut into cubes
  • 1/2 cup Peas
Nutrition
value
567
calories per serving
35 g Fat13 g Protein48 g Carbs23 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    13g
  • Carbs
    48g
  • Fiber
    23g

MacroNutrients

  • Carbs
    48g
  • Protein
    13g
  • Fiber
    23g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    181mg
  • Iron
    8mg
  • Vitamin A
    2690mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    161mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    150mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    228mg
  • Manganese
    9mg
  • Phosphorus
    211mg
  • Selenium
    7mcg
  • Zinc
    3mg
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
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Recipe By Food & Wine