Oven-Roasted Eggplant and Butternut Squash Curry

95 mins (prep 60, cooking 35)
14 ingredients
4 servings
Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.

Categories:  low-sat.-fat , indian , <-4-hours , low-carb , low-in... , curries , time-to-make , asian , low-protein , low-cholesterol , low-calorie , easy , main-dish , healthy , vegetable , healthy-2 ,
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Serving Size (355.18 g)
Servings 4
Amount per Serving
Calories 207.92 Calories from Fat 76.68
% Daily Value *
Total Fat 8.52g 52.42%
Saturated Fat 0.68g 13.63%
Trans Fat 0.03g %
Cholesterol 0.0mg 0.0%
Sodium 1469.99mg 245.0%
Total Carbohydrate 34.67g 46.23%
Dietary Fiber 8.3 g 132.86%
Sugars 9.07 g %
Protein 3.95g 31.57%
Vitamin A 24174.04IU% Vitamin C 50.36mg%
Calcium 148.97mg% Iron 4.01mg%
*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:
ground fenugreek, ground coriander, ground pepper, jalapeno pepper, chopped fresh cilantro