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Vegetable Curry (Low GI - BP)

Vegetarian Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 35 minutes
Cost per serving: 1,24 €
Energy: 430 kcal / serving

Instructions

  • 1.   Cook the diced eggplant in olive oil with 4 tablespoons of water for 10 minutes covered.
  • 2.   Hard-boil the eggs.
  • 3.   Sauté the onion, garlic, and diced zucchini, then add the spinach, spices, and a small glass of water for 10 minutes.
  • 4.   Add the rinsed chickpeas, coconut cream, and cook for another 10 minutes.
  • 5.   Season with pepper to taste and serve with hard-boiled eggs.

Ingredients for servings

  • 1 eggplant
  • 2 zucchinis
  • 200 g of fresh spinach
  • 1 chickpeas (canned, drained weight)
  • 4 eggs
  • 1 garlic clove
  • 4 tablespoon of olive oil
  • 4 teaspoon of curry powder
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ginger powder
  • 15 cl of coconut cream
  • 8 tablespoon of tomato puree
  • 1 onion
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    430 kcal
    22 %
  • Fat
    28,94 g
    41 %
  • of which saturated
    10,77 g
    54 %
  • Carbohydrates
    22,09 g
    8 %
  • of which sugar
    ?
    ?
  • Protein
    16,24 g
    32 %
  • Fibers
    11,82 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.