Eggplant yellow curry

Eggplant yellow curry

Eggplant yellow curry


Serves 5

Details
  • Servings:   5
  • Calories:   270
  • Protein:   9g
  •  
  • Fiber:   14g
  • Sugar:   19g
  • Carb Total:   29g
  •  
  • Trans Fat:   1g
  • Saturated:   9g
  • Fat Total:   12g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
Ingredients
  • Coriander seeds, cumin seeds, turmeric powder, Thai bird chilies, lime juice, dried shrimp paste,
  • 2 teaspoons Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Turmeric powder
  • 5-20 Thai red bird chilies
  • 1 tablespoon Dried shrimp paste
  • 1 lime (juiced)
  • to taste Salt and pepper
  • Red onions, garlic, galangal, curry leaves, lemon grass, carrots, red and yellow bell peppers, cauliflower, eggplant, baby corn, coconut milk
  • 1 Red onion
  • 3 Garlic cloves
  • 1 piece Galangal (4-5cm)
  • 7-10 Curry leaves
  • 3 pieces Lemongrass (white part only)
  • 3 Carrots, peeled and chopped into chunks
  • 1 Red bell pepper, cut into diamonds
  • 1 Yellow bell pepper, cut into diamonds
  • 2 Japanese Eggplant, cut into chunkc
  • 1/2 Cauliflower floret, broken into bite size pieces
  • 1 cup Baby corn
  • 1 cup coconut milk
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