Lamb and eggplant curry
Nutrition per serving
| Calories | 1,009 kcal |
| Protein | 58.6 g |
| Carbs | 139.6 g |
| Fats | 24.2 g |
| Saturated Fat | 15.1 g |
| Monounsaturated Fat | 3.6 g |
| Polyunsaturated Fat | 4.4 g |
| Sugars | 18.6 g |
| Fiber | 9.9 g |
| Sodium | 1,024 mg |
Ingredients
| Lime | |
| Aubergine (eggplant) | |
| Garlic | |
| Ginger | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Tomatoes, Red, Ripe | |
| Brown Sugar | |
| Red Curry Paste | |
| Vegetable Oil | |
| Lamb Fillet | |
| Dried Red Chili | |
| Kaffir Lime Leaves | |
| Soy Sauce (reduced salt) | |
| Shrimp Paste | |
| Basmati Rice |