Serve with: Basmati Rice
- Portion size 4 servings
- 1 eggplant (about 1 lb/500 g)
- 2 potatoes (1 lb/500 g total)
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1/2 cup chopped fresh coriander
- 1 tablespoon mild curry paste
- 1/2 teaspoon salt
- 1 cup vegetable stock
- 1 can tomato
- 2 cups small cauliflower florets
- 1 cup frozen peas
MethodCut eggplant into 1/2-inch (1 cm) cubes. Scrub potatoes; cut into same-size cubes. Set vegetables aside.
In shallow Dutch oven, heat oil over medium-high heat; cook onion, half of the coriander, the curry paste and salt, stirring occasionally, for 3 minutes. Add eggplant, potatoes and vegetable stock; cook, stirring often, for about 8 minutes or until vegetables are softened.
Add tomatoes; bring to boil, scraping up brown bits from bottom of pan and breaking up tomatoes with back of spoon. Cover and cook, stirring occasionally, for 15 minutes.
Add cauliflower; cook, covered, for about 7 minutes or until potatoes and cauliflower are tender. Add peas and remaining coriander; cook for 1 minute or until hot.
Nutritional facts Per serving: about
- Sodium 812 mg
- Protein 7 g
- Calories 240.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 43g
- Iron 20.0
- Folate 37.0
- Calcium 9.0
- Vitamin A 16.0
- Vitamin C 97.0