Peas, Potato and Eggplant Curry

30 minutes Prep: 10 minutes Cook: 20 minutes

242 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	large	potatoes
1	medium	eggplant
1	cup	green peas	frozen
2	each	garlic cloves
1/4	pound	ginger
1	each	chilies	dried, hot, or 1/4 ts chili powder
1	each	onion
1/2	teaspoon	tumeric powder
2	tablespoons	vegetable oil
1	x	salt	to taste

Directions

Wash and cut potatoes in small pieces.

(Each potato cut into 16 sections is the ideal.) Cut eggplant into thin slices, about 2 to 3 inches long.

Put it in water.

With 2 tablespoons of water, blend the cloves of garlic, ginger, dried chili or chili powder, and onion.

Make it a thick mixture.

Put a cooking pot over a low heat.

Add oil. Add turmeric powder and blended spices.

When the spices become relatively thick, add potatoes.

Mix thoroughly and put the lid on the pot. Let it cook for 3 minutes.

Now add sliced eggplant.

Mix thoroughly. Add 1/2 cup of water.

Put the lid on.

Cook for 8 minutes. You may want to check the vegetables to make sure that the bottom does not burn.

Add peas and salt.

Mix all vegetables and put the lid back on.

Cook for 4 to 9 minutes.

When the eggplant feels soft, turn off the heat.

Mix again.

Serve hot or warm.

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Nutrition Facts

Serving Size 237g

Amount per Serving

Calories 242 26% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 78mg	3%
Total Carbohydrate 42.0g	14%
Dietary Fiber 5.0g	20%
Sugars 4.0g
Protein 5.0g	9%

Vitamin A	9%		Vitamin C	30%
Calcium	4%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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