Vegetable Curry

This delicious Thai dish of vegetables and few spices can be served at any occasion.It is very nutritious, providing you with proteins, calories, carbohydrates and fat. It can easily be made at your home. This recipe tastes great with rice or roti, and the combination makes a great meal for lunch! Make sure you pack the meal in an insulated lunch box so you can enjoy it warm later.

Nutritional value of vegetable curry:

we all know that vegetables are one of the main sources of carbohydrates, proteins and fibre. You will get 150 calories, 10gm fat, 9.5gm carbohydrates, 8gm sugar, 7.5gm fibre, 4.2gm proteins and 1.5gm salt from this single dish.

Ingredients

peanut oil: 2 tbsp

medium eggplant, cubed: 2

gm curry paste: 10

salt to taste

gm cilantro leaves, chopped: 20

snow peas: 2

ml fish sauce: 10

gm brown sugar: 50

Sugar: 1/2 tsp

limes, juiced: 2

cooked basmati rice

How To Make Vegetable Curry

1. Heat the pan and add the oil.
2. Sauté the eggplant with a pinch of salt for a few minutes. Reduce heat and cook for a few minutes until the eggplant is tender and soft.Remove the eggplant to a bowl.
3. Add curry paste to the pan and sauté for few seconds.
4. Add chopped cilantro leaves to the pan. Cook for few minutes at low flame. Add the eggplant to the pan.
5. Add snow peas and cook for 3 to 4 minutes.
6. Add fish sauce, sugar, salt and lime juice to the pan. Add 1/2 cup water. Cover the pan and cook for another 5 minutes.
7. Garnish with some coriander leaves and sliced lime. Serve curry with steamed basmati rice.