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Roast aubergine and potato curry

Roast aubergine and potato curry

Prep:30minCook:2h

Making a vegetable curry from scratch is more satisfying and much healthier than a shop-bought or takeaway version! Each serving provides, 223 kcal, 16g carbohydrates (of which 7.9g sugars), 14g fat, 3.9g protein, 6g fibre, 0.3g salt.

Updated at: Thu, 21 Nov 2024 12:26:18 GMT

Nutrition balance score

Great

Glycemic Index

54

Low

Glycemic Load

29

High

Nutrition per serving

Calories363.6 kcal (18%)

Total Fat15.7 g (22%)

Carbs53.3 g (21%)

Sugars14.2 g (16%)

Protein8.1 g (16%)

Sodium242 mg (12%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

cut into large chunks

scrubbed and cut into large chunks

3 Tbspolive oil

600gtomatoes

freshly ground black pepper

5 cmfresh root ginger

piece, peeled and roughly chopped

2green chillies

roughly chopped

1 Tbspolive oil

1 tspcumin seeds

1 tspchilli powder

1 tspground coriander

1 tspground cumin

½ tspground turmeric

fresh coriander

small, roughly chopped

freshly steamed

Instructions

View on bbc.co.uk

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Notes

14 liked

2 disliked

Delicious

Go-to

Spicy

Makes leftovers

Fresh

Kerry Patterson· last week

Tasty but quite a faff

Gemma Skevington· 2 months ago

Reduce chilli next time..too hot!

Kim· 3 months ago

Makes leftovers

Really tasty! Added in some sautéed onions and roasted chicken

SuzBo5· 2 years ago

Tomatoes disintegrated quite a bit so added a can of chopped tomatoes to bulk it out. Also left the skin on the potatoes for added vitamins. Very hot with both chilli powder and green chillies.

Tomatoes disintegrated quite a bit so added a can of chopped tomatoes to bulk it out. Also left the skin on the potatoes for added vitamins. Very hot with both chilli powder and green chillies.

GB· 2 years ago

Makes leftovers

Added two large red onions roughly chopped in with the tomatoes to roast. Simmered the meal for longer on a very low heat with approximately 300ml of water. Let the water reduce on a low heat to further integrate the flavours into the aubergine and potatoes. Then added a teaspoon of sugar to balance the flavour profile.