Eggplant, Tomato and Green Onion Curry
35 mins (prep 20, cooking 15)
9 ingredients
4 servings
Adapted from Vij's restaurant in Vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.

Categories:  <-60-mins , low-sat.-fat , indian , low-carb , low-in... , low-sodium , curries , time-to-make , asian , low-protein , low-cholesterol , low-calorie , main-dish , healthy , vegetable , healthy-2 ,
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Serving Size (10.49 g)
Servings 4
Amount per Serving
Calories 71.76 Calories from Fat 69.03
% Daily Value *
Total Fat 7.67g 47.21%
Saturated Fat 0.6g 11.94%
Trans Fat 0.03g %
Cholesterol 0.0mg 0.0%
Sodium 219.39mg 36.57%
Total Carbohydrate 1.17g 1.56%
Dietary Fiber 0.73 g 11.66%
Sugars 0.14 g %
Protein 0.29g 2.28%
Vitamin A 548.15IU% Vitamin C 0.02mg%
Calcium 6.82mg% Iron 0.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain yogurt, ground cayenne pepper, chopped tomato