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Eggplant Chickpea Curry Recipe
A hearty and flavorful curry made with eggplant and chickpeas.
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Preparation Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
4
servings
Calories:
250
kcal
Ingredients
Main Ingredients
1
large
eggplant
diced
1
can
chickpeas
drained and rinsed
1
large
onion
chopped
2
cloves
garlic
minced
1
tablespoon
ginger
minced
1
tablespoon
curry powder
1
teaspoon
cumin
1
teaspoon
turmeric
1
can
coconut milk
1
cup
vegetable broth
to taste
salt
to taste
black pepper
1
tablespoon
olive oil
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
3. Add diced eggplant and cook until it starts to soften.
4. Stir in curry powder, cumin, and turmeric. Cook for another minute.
5. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
6. Reduce heat and let it cook for about 20 minutes, until the eggplant is tender.
7. Season with salt and black pepper to taste.
8. Serve hot with rice or naan.
Nutritional Value
Calories:
250
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Sodium:
400
mg
|
Potassium:
500
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
200
IU
|
Vitamin C:
10
mg
|
Calcium:
60
mg
|
Iron:
3
mg
Keywords
Curry, Vegetarian
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