
By diabetes.org.uk
Keralan-style vegetable curry
Aubergine, okra and butternut squash with split peas in a creamy yogurt and tomato sauce.
Updated at: Sun, 30 Mar 2025 13:48:03 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories234.2 kcal (12%)
Total Fat4.8 g (7%)
Carbs42.4 g (16%)
Sugars14.8 g (16%)
Protein10.4 g (21%)
Sodium269.5 mg (13%)
Fiber12.7 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

75gsplit peas
dried

500mlwater
boiling

2 tsprapeseed oil

220gonions
chopped

2cloves garlic
crushed

400gbutternut squash
peeled, deseeded and cubed

1 Tbspcurry paste

1 x 400gcan chopped tomatoes

200mlwater
boiling

250gaubergine
diced

175gokra
stalks trimmed

200gfresh spinach

25gfresh coriander
chopped

2 Tbsp0% yogurt

80gpomegranate seeds

80gcucumber
diced

2spring onions
chopped

1red chilli
small, chopped
Instructions
View on diabetes.org.uk
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Makes leftovers
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