Curried Turkey and Eggplant Stew
Nutrition per serving
| Calories | 320 kcal |
| Protein | 26.5 g |
| Carbs | 31.2 g |
| Fats | 12 g |
| Saturated Fat | 1.8 g |
| Monounsaturated Fat | 7.2 g |
| Polyunsaturated Fat | 1.9 g |
| Sugars | 18.7 g |
| Fiber | 13.4 g |
| Sodium | 909 mg |
Ingredients
| Olive Oil | |
| Aubergine (eggplant) | |
| Mushrooms | |
| Onion | |
| Chopped Tomatoes (canned) | |
| Red Curry Paste | |
| Ground Turkey (fat free) |
Preparation
- Chop onion.
- Slice mushrooms.
- Peel and dice eggplant.
Cooking
- Heat oil in a deep skillet over medium-high heat, add ground turkey, break up with a wooden spoon and cook until brown.
- Add onions, mushrooms, eggplant, tomatoes and curry paste. Cook for 3-4 minutes.
- Cover skillet, reduce heat to low and simmer for about an hour until the eggplant is tender (stir occasionally).