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Ingredientes
- 2 sm eggplants (peeled and diced)
- 3 x potatoes (peeled and diced)
- 2 x onions (finely minced)
- 2 tsp curry
- 3 clv garlic (minced)
- 5 Tbsp. oil
- 1 x glass of water Salt and pepper
Direcciones
- Put the diced ingredients in a bowl.
- Mix the curry with some salt and add in to the vegetables.
- Mix the onions with the garlic.
- Put some oil on a frying pan and add in the vegetables (without the onion mix). Cook them over medium heat for 10 minutes. Stir with a wooden spoon.
- Put the vegetables aside and keep them hot.
- Heat the onions, add in the vegetables, and a glass of water. Cover and simmer for 10 more minutes.
- Takes 30 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 156 | 50% |
| Total Fat 17.66g | 22% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.44g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 1027mg | 29% |
| Total Carbs 37.36g | 10% |
| Dietary Fiber 10.2g | 34% |
| Sugars 7.44g | 5% |
| Protein 5.09g | 8% |
