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Eggplant Curry with Yogurt (Stage 5)
INGREDIENTS:
  • - 3 Eggplants
  • - 2 garlic cloves, minced
  • - 1 tbsp ginger, grated
  • - 1 onion, diced
  • - ¼ tsp cardamom
  • - ¼ tsp cumin
  • - ¼ tsp mustard seeds
  • - 1 tsp garam masala
  • - 1 tsp turmeric
  • - 1/3 cup Almond Breeze Unsweetened Coconut milk
  • - 1 container (6 oz) plain fat free greek yogurt
  • - ½ tbsp healthy oil (canola, olive)
  • - *1 scoop of referred protein powder (not calculated in the nutritional facts)

1. Combine onion, garlic, and ginger in healthy oil.
2. Add all spices into mixture.
3. Stir eggplant cubes into mixture.
4. Add almond mix and cook for 10-15 minutes.
5. Remove from heat.
6. Mix protein powder to yogurt and stir into mixture.
7. Ready to serve.

Prep Time 00:10; Cook Time 00:15; Total Time 00:25; Calories 125; Carbohydrates 15g; Fat 5g; Protein 5g; Serving Size 1; Recipe Yield 4

Contributor  Cooks United by Dialog (November 2008), http://www.cooksunited.co.uk

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  • Debbie Walker

    This was delicious.

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