Thai curry aubergine noodle bowls
Thai curry aubergine noodle bowls
  • prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Ingredients

    • 1 aubergine
    • 1 tbsp oil
    • 1 onion sliced
    • 2 cloves garlic minced
    • 2 tbsp red Thai curry paste
    • 200 ml coconut milk ~3/4 cup
    • 200 g dried egg noodles ~7oz, or a vegan alternative
    • 200 g tenderstem broccoli ~2 cups
    • To garnish:
    • 4 tbsp cashew nuts coarsely chopped
    • 1 mild red chilli thinly sliced
    • Fresh coriander cilantro, chopped
    • 1 lime cut into wedges

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1716 % Daily Value *
    • Total Fat: 85 g 130.49%
    • Saturated Fat: 41 g 203.3%
    • Trans Fat: 0 g %
    • Cholesterol: 245 mg 81.67%
    • Sodium: 1488 mg 62.01%
    • Calcium: 161 mg 16.09%
    • Potassium: 1375 mg 39.28%
    • Magnesium: 0 mg 0%
    • Iron: 14 mg 76%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 205 g %
    • Dietary Fiber: 23 g 90.64%
    • Sugar: 19 g
    • Protein: 51 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 24.47%
    • Vitamin C 331.52%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat14
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch9
    • Exchange - Vegetables6
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total7 oz-eq
    • MyPlate - Vegetable Total4 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total5 oz-eq

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