North Indian potato and eggplant curry

North Indian potato and eggplant curry

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | CALORIE SMART | Spicy (mild), Great for leftovers
This healthy and satisfying 'dry-style' North Indian curry is served with nutritious brown rice and sweet and tangy mango chutney. Incredibly easy to prepare, it’s a perfect weeknight meal.
  • Make this dish within 5 days of receiving your meal kit
  • Hands-on: 35-40 minutes
    Ready in: 35-40 minutes
  • Required tools: small pot, large pot
  • No preparations steps required before you start cooking
  • Pantry items needed: vegetable oil, salt
  • Serves: 2 or 4
Per 532g serve Per 100g
Energy 1870kJ (447Cal) 352kJ (84Cal)
Protein 11.3g 2.1g
Fat, total 7.9g 1.5g
– Saturated 2.2g 0.4g
Carbohydrate 74.7g 14.1g
– Sugars 26.9g 5.1g
Sodium (mg) 903mg 170mg
* Nutritional information is based on averages. This recipe provides for some leftovers so you can save some for lunch the next day!

Allergens: none.

May contain traces of allergens.

For full details of allergen and ingredient information,

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Eggplant is an excellent source of dietary fibre. It is also a good source of vitamins B1 and B6 as well as potassium, copper, magnesium and manganese. In addition, it boasts a high number of antioxidants, especially anthocyanin.

Eggplant has been linked to health benefits such as lower risk of cancer, heart disease and diabetes, improved brain and eye health, and weight management.

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