Cambodian potatoes and eggplant
Richard Fletcher
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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
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Here’s a Cambodian potatoes and eggplant curry dish. |
Ingredients
- 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.
| 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 28g | 43% |
| Saturated Fat 24g | 122% |
| Monounsaturated Fat 1g | |
| Polyunsaturated Fat 0g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 67mg | 3% |
| Potassium 728mg | 21% |
| Total Carbohydrate 24g | 8% |
| 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. | |