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Sri Lankan Eggplant Curry

Creamy eggplant matches superbly with the aromatics in this spiced (but not spicy) Sri Lankan curry.

Sizes

Dietaries

Gluten free
Vegetarian
Vegan
Nut free
Dairy free
Egg free

Preparation and storage notes

Heat contents in microwave for 3-4 minutes or until hot throughout.

Ingredients

Eggplant, Coconut milk, Onion, Tomato paste, Lime, Canola oil, Garlic, Coriander fresh, Jaffna Spice [Coriander ground, Cumin ground, Cardamom ground, Cloves ground, Nigella, Mustard seeds, Fennel seeds, Ground turmeric, Cinnamon ground], Ginger - crushed, Lemongrass, Curry leaves, Turmeric

Nutritional information

Serving 300gPer servePer 100g
Energy1104 kJ
264 Cal
368 kJ
88 Cal
Protein8 g3 g
Fat, total21 g7 g
Saturated11 g4 g
Carbohydrates25 g8 g
Sugars5 g2 g
Sodium23 mg8 mg
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