Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories319.7 kcal (16%)
Total Fat14.4 g (21%)
Carbs45.4 g (17%)
Sugars17 g (19%)
Protein8.8 g (18%)
Sodium592 mg (30%)
Fiber12.5 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Main

5 tspolive oil
for cooking, pomace

200gred onion

4cloves garlic

360gtomatoes

500gbell pepper

2 tspcurry paste

500mlvegetable broth
or water

600geggplants

1 tspcumin

2 tspcurry powder

165mlcoconut milk
fatty

1 bunchmint

2 pcslime
juice of
Serving
Instructions
Step 1
As the first step of the eggplant curry, heat oil in a deep pan and start to fry the finely chopped red and garlic. Add the diced tomatoes and bell peppers into 1 cm pieces, season with salt and pepper and add the curry paste. Let the juice drain and fry for 6-7 minutes. Then pour in the stock, throw in the peeled and diced aubergine into 1 cm pieces, season with cumin and curry powder, and cook uncovered on medium heat for 50 minutes.
Step 2
Then add the coconut cream, add the chopped mint and squeeze the lime juice, then cook it for 2 minutes and you're done. When serving, we add laffa and lime cut into pieces.
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Notes
2 liked
0 disliked
Delicious
Easy
Go-to
One-dish
Under 30 minutes