Cambodian potatoes and eggplant

Chef: Richard Fletcher

Ethnic: Indian
Main Ingredient: potatoes
Categories: Vegetables
Meal Type: Dinner
Food Type: Vegan
Level:Easy
Servings: 4
Prep Time:10 minutes
Cook Time:10 minutes

Here’s a Cambodian potatoes and eggplant curry dish.
 
  • 1 large potatoe
  •  1 whole diced eggplant
  • 1/2 medium onion
  • 3 cloves garlic
  • 1 teaspoon fresh ginger
  • 1 tablespoon coconut oil
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • salt to taste
  • 1 teaspoon palm sugar (optional)
  • 2 cups water
  • 2 cups  coconut milk

Recipe

Heat up pan. Add coconut oil. When oil is hot add the onions, ginger and garlic. Sauté until golden brown. Add the curry powder and paprika. Sauté for 1 minute. Add the water and coconut milk. Add the potatoes, palm sugar and eggplant. Cook for 7 to 10 minutes until vegetables are done. Add salt to taste.
 


Nutritional information
Nutrition Facts
Serving Size 1 Cambodian potatoes and eggplant
Servings Per Batch 4
Amount Per Serving
Calories347 Calories from Fat 1
% Daily Value *
Total Fat 28g43%
Saturated Fat 24g122%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g0%
Sodium 67mg3%
Potassium 728mg21%
Total Carbohydrate 24g8%
Dietary Fiber 3g 13%
Sugars 2g
Protein 5g 10%
Vitamin A 6%
Vitamin C 38%
Calcium 6%
Iron 5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.