Directions:
- Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
- Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
- Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
- Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
- Taste and adjust the seasoning if necessary. Serve hot with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.03 Kcal (2077 kJ) | ||
| Calories from fat | 146.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 25% | |
|---|---|---|---|
| Sodium | 9510.26mg | 396% | |
| Potassium | 1009.4mg | 21% | |
| Total Carbs | 75.55g | 25% | |
| Sugars | 13.22g | 53% | |
| Dietary Fiber | 9.55g | 38% | |
| Protein | 6.25g | 13% | |
| Vitamin C | 30.9mg | 52% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 4mg | 22% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 120.9 Kcal (506 kJ) | ||
| Calories from fat | 35.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 25% | |
|---|---|---|---|
| Sodium | 2317.89mg | 396% | |
| Potassium | 246.02mg | 21% | |
| Total Carbs | 18.41g | 25% | |
| Sugars | 3.22g | 53% | |
| Dietary Fiber | 2.33g | 38% | |
| Protein | 1.52g | 13% | |
| Vitamin C | 7.5mg | 52% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 1mg | 22% | |
| Calcium | 27mg | 11% | |
* 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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