Ratings & Reviews
This recipe is...
rich in veggies
lower in fat
lower in sodium
2 tablespoon yellow curry paste
1 cup lite coconut milk
1/4 cup shredded basil leaves (preferably Thai)
1 firm mango, peeled, pitted and chopped
2 teaspoons olive oil
2 small onions, chopped
1 teaspoon minced garlic
2 cups low-sodium chicken or vegetable broth
6 medium eggplants (preferably Japanese), chopped into 1" cubes
salt to taste
freshly ground black pepper
1. Combine the curry paste, coconut milk, basil and mango in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the chicken broth, by the tablespoonful, as needed to keep the mixture from sticking and burning.
3. Add the eggplants and the remaining chicken broth. Simmer until the eggplants become tender, about 10 minutes.
4. Stir in the curry mixture and serve.
Serving Size: about 1 1/2 cups
Number of Servings: 4
|Fat||8 g||Fiber||22 g|
|Protein||12 g||Saturated Fat||3 g|
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