Pulled Aubergine Curry
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
18.7g
Energy (kJ)
2685kJ
Energy (kcal)
644kcal
Carbohydrate incl. fibre (g)
67.1g
Carbohydrate excl. fibre (g)
44.8g
Sugar (g)
23.4g
Fibre (g)
22.3g
Fat (g)
36.4g
Saturated fat (g)
17.7g
Unsaturated fat (g)
14.7g
Monounsaturated fat (g)
11.0g
Polyunsaturated fat (g)
3.5g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
466mg
Salt (g)
1.16g
Vitamin A (IU)
807IU
Vitamin C (mg)
23.2mg
Calcium (mg)
124mg
Iron (mg)
5.85mg
Potassium (mg)
1539mg
Total
74.9g
10739kJ
2576kcal
268.4g
179.2g
93.5g
89.2g
145.6g
71.0g
58.8g
43.9g
13.8g
0.0g
0mg
1863mg
4.65g
3229IU
93.0mg
496mg
23.40mg
6157mg
- 3 aubergines
- 4 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, sliced
- 10 g diced ginger
- 1 red chilli, sliced
- 1 tsp paprika
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp coriander seeds
- 250 g chickpeas
- 500 ml water
- 1 Knorr Vegetable Stock Pot
- 200 ml coconut cream
- a handful of chopped coriander