Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy curry.
Ingredients
- 2 teaspoons vegetable oil
- 1/2 small brown onion, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon korma curry paste (see note)
- 1 small desiree potato, peeled, cut into 2cm cubes
- 1 small eggplant, cut into 2cm cubes
- 3/4 cup canned chopped tomatoes
- 2 tablespoons coriander leaves, roughly chopped
- steamed basmati rice (see tip), to serve
Method
- Step 1Heat oil in a non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until soft. Add garlic and curry paste. Cook, stirring, for 1 minute or until aromatic.
- Step 2Add potato, eggplant, tomatoes and 2 tablespoons water. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 18 minutes or until vegetables are tender. Stir in coriander.
- Step 3Serve curry with rice.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1198 kj
Energy
16g
Fat Total
2g
Saturated Fat
11g
Fibre
7g
Protein
896.63mg
Sodium
13g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Tip: 1/4 cup raw basmati rice, cooked, is enough for one serve.
Note: Korma curry paste is mild; for more intense heat, try madras or vindaloo paste. This curry is not suitable for freezing.
To cook for 2: double the ingredients and increase the cooking time in step 2 to 25 to 30 minutes.
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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