Ingredients For Eggplant, Chickpea And Tomato Curry Recipe
2 tablespoon Extra virgin olive oil
2 Red onions, each cut into 8 wedges
0.5 inch One fresh ginger, peeled and minced
2 Garlic Cloves, Minced
1.5 tablespoon Madras curry powder
1 inch 1 eggplant, cut into dice
14 ounce One can of chickpeas, drained
1 cup Chicken stock or low sodium broth
0.75 cup Unsweetened coconut milk
12 Cherry tomatoes halved
Kosher Salt And Freshly Ground Pepper
Nutrition value
903
calories per serving
25 g Fat29 g Protein134 g Carbs30 g FiberOther
Current Totals
25 g Fat
29 g Protein
134 g Carbs
30 g Fiber
MacroNutrients
Carbs
134 g
Protein
29 g
Fiber
30 g
Fats
Fat
25 g
Vitamins & Minerals
Calcium
201 mg
Iron
8 mg
Vitamin A
192 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
273 mcg
Vitamin B12
0 mcg
Vitamin C
48 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
202 mg
Manganese
4 mg
Phosphorus
392 mg
Selenium
49 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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