Wednesday August 10, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 Tbsp green curry paste
- 1 large eggplant, chopped
- 1 x 400ml can coconut cream
- 2 cups vegetable stock
- 1 large orange kūmara, chopped
- pinch of salt
- white pepper to taste
- 4 Kaffir lime leaves
- 1 tsp brown sugar
- 1 Tbsp lime zest
Instructions
- Heat oil in a large heavy-based saucepan.
- Add onion and curry paste and stir fry for 2-3 minutes.
- Add eggplant, coconut cream, stock, kūmara, salt, pepper and Kaffir lime leaves.
- Cook, stirring occasionally, for about 15 minutes or until the vegetables are tender.
- Stir in the brown sugar.
- Serve, garnished with lime zest.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 397.32kCal |
| Total fat | 30.32g |
| Protein | 2.94g |
| Carbohydrates | 28.22g |
| – sugars | 13.92g |
| Fibre | 6.3g |
| Sodium | 807.71mg |
When cooking a meal with vegetables, protein and pairing it with a carbohydrate, you can portion your meal in a way that focuses on diet quality through maintaining a healthy balance of the relative proportion of each food group.
To learn what the Healthy Plate Model looks like and to understand the benefits, we suggesting reading our detailed article on The Healthy Plate Model – Essentials of Healthy Eating.
