Cod, Eggplant, and Potato Curry
Ginger-Garlic Rice
Ingredients
- 2 small eggplants (or use 3 zucchini), cut into chunks
- 1 (14.5-oz) can low-sodium chicken broth
- 1 (13.5-oz) can unsweetened coconut milk
- 3 Tbsp green curry paste
- 2 Yukon Gold potatoes, peeled and cut into chunks
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1½ lb fresh or frozen (thawed) cod fillets, cut into 6 pieces
- ¼ cup chopped fresh basil
- Lime wedges
Instructions
- Combine eggplant, broth, coconut milk, and curry paste in a Dutch oven. Bring to a boil; reduce heat, and simmer 5 minutes. Add potatoes and ½ tsp each salt and pepper. Cover and cook 15 minutes or until potatoes are tender.
- Sprinkle fish with ¼ tsp each salt and pepper. Nestle fish pieces in Dutch oven; sprinkle with basil.
- Cover and cook 8 minutes or until fish flakes with a fork. Serve with lime wedges.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable brown basmati rice
- 1 Tbsp grated ginger
- 2 cloves garlic, minced
Side Dish Instructions
- Cook rice according to package directions. Stir ginger and garlic into hot cooked rice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
118
|
318
|
| Fat (g) | 2 | 2 | 4 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 21 | 23 | 44 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 754 | 104 | 858 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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