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Aubergine Eggplant Curry 2

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Ingredients

Adjust Servings:
1 green pepper cut into strips
1 lb aubergine cut into 1-inch strips
12 ounces tomatoes peeled and sliced
1 large onion sliced
2 garlic cloves chopped
1/2 teaspoon ground ginger
1 tablespoon oil
4 ounces creamed coconut
1 tablespoon lemon juice
1 teaspoon turmeric

Nutritional information

320.9
Calories
225 g
Calories From Fat
25.1 g
Total Fat
18.8 g
Saturated Fat
5.3 mg
Cholesterol
183.7 mg
Sodium
24.4 g
Carbs
6.2 g
Dietary Fiber
7.4 g
Sugars
5.5 g
Protein
343g
Serving Size

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Aubergine Eggplant Curry 2

Features:
    Cuisine:

    Here is an English curry recipe, instead of using lots of spices the heat is given by the use of mustard powder.

    This makes a wonderful accompaniment to any curry.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Aubergine (Eggplant) Curry (2),Here is an English curry recipe, instead of using lots of spices the heat is given by the use of mustard powder. This makes a wonderful accompaniment to any curry.,Here is an English curry recipe, instead of using lots of spices the heat is given by the use of mustard powder. This makes a wonderful accompaniment to any curry.


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    Steps

    1
    Done

    Heat the Oil in a Pan and Fry the Aubergine Strips Till Light Brown in Colour and Remove from the Pan.

    2
    Done

    Add the Onion, Garlic, Ginger and Green Pepper to the Pan and Fry For 3 Minutes Stirring All the Time.

    3
    Done

    Now Add the Coconut Cream, Lemon Juice, Turmeric and Mustard Powder; Stir.

    4
    Done

    Add the Cooked Aubergines, Tomatoes, Salt, Cayenne Pepper and the Milk, Bring to the Boil, Reduce Heat and Cook For 10 Minutes.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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