Filter
Reset
Sort ByRelevance
Caradae
Mango curry with eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat half of the oil and fry the eggplant until tender. Keep separate. Puree half of the mango with the yogurt, turmeric and cayenne pepper. Cut the other mango half into cubes.
-
Heat the rest of the oil and add mustard seeds and cumin powder. Add the onion, garlic and ginger and cook fragrant and golden brown.
-
Add the yogurt mixture, eggplant and mango cubes. Meanwhile, cook the rice. Sprinkle the curry with the fried onions and cress. Serve with the rice.
-
25 minMain dishsolid potatoes, little eggs, White bread, olive oil, turnip tops, White wine vinegar, mustard,potato salad with turnip greens and egg -
180 minMain dishgarlic, Red onion, celery, winter carrot, salt, lean beef roast, traditional olive oil, wheat flour, sprig of rosemary, brown beer, Cheddar Tophat 48, puff pastry fresh, medium sized egg,beef and bear pie -
15 minMain dishonion, garlic, Macaroni, traditional olive oil, fresh Italian stir-fry vegetables, dried thyme, tomato cubes, mature cheese,macaroni with Italian vegetable sauce -
20 minMain dishBroccoli, egg noodles, fresh ginger, peanut oil, chicken fillet strips, Chinese 5-herb powder, cut pointed cabbage, soy sauce, bean sprouts,Chinese stir fry with free-range chicken and noodles
Nutrition
405Calories
Fat17% DV11g
Protein14% DV7g
Carbs22% DV67g
Loved it