Potato
(large, peeled and cut into bite sized cubes)
1 can(s) (28oz)
Diced tomatoes, canned
(drained)
1 cup
Frozen green peas
(defrosted)
1/4 cup
Whole Milk Yogurt, plain
1 pinch
Salt
(to taste)
1 dash
Black pepper
(to taste)
Instructions
Heat ghee in a 2-quart saucepan over medium heat. Sauté onion until translucent, approximately 5 minutes. Add garlic and spices and allow them to release their oils and become fragrant, stirring constantly for about 1 minute.
Add eggplant, potato and tomatoes to the pan and cover. Reduce heat to medium-low and cook for 25- 30 minutes, stirring periodically until the potatoes are tender. Add peas and cook for 2 minutes more.
Remove from heat and stir in yogurt. Season to taste with salt and pepper.
Note:
Serve over brown rice or with whole wheat naan if desired.
Nutrition Facts
Per Portion
Calories224
Calories from fat43
Calories from saturated fat18.5
Total Fat4.7 g
Saturated Fat2.1 g
Trans Fat0.2 g
Polyunsaturated Fat0.6 g
Monounsaturated Fat1.0 g
Cholesterol7.7 mg
Sodium380 mg
Potassium1159 mg
Total Carbohydrate37 g
Dietary Fiber11.1 g
Sugars6.5 g
Protein8.4 g
Dietary servings
Per Portion
Meat Alternative
0.3
Vegetables
5.5
Energy sources
Recipe from:
Alethea Copelas, The Inspired Kitchen
