Directions:
- Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more.
- Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.93 Kcal (2198 kJ) | ||
| Calories from fat | 314.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.9g | 54% | |
|---|---|---|---|
| Sodium | 6012.26mg | 251% | |
| Potassium | 675.27mg | 14% | |
| Total Carbs | 46.75g | 16% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 4.8mg | 26% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 189.37 Kcal (793 kJ) | ||
| Calories from fat | 113.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 54% | |
|---|---|---|---|
| Sodium | 2168.92mg | 251% | |
| Potassium | 243.6mg | 14% | |
| Total Carbs | 16.86g | 16% | |
| Sugars | 2.45g | 27% | |
| Dietary Fiber | 1.84g | 20% | |
| Protein | 1.85g | 10% | |
| Vitamin C | 6.5mg | 30% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 1.7mg | 26% | |
| Calcium | 18.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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