Eggplant Curry Recipe

Name: Eggplant Curry Recipe
Total time: 80 min
Yield: 6
Cuisine: Indian

Recipe By EatingWell

We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.

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1hr 20minstotal

ingredients serves

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Ingredients For Eggplant Curry Recipe

1 inch 2 large eggplants, cut into cubes
0.25 teaspoon Ground pepper
3 tablespoon Olive Oil, Divided
1.5 teaspoon Kosher Salt, Divided
2 cup Chopped white onion
1 tablespoon Red Curry Paste
3 Medium cloves garlic, grated
1 piece Fresh Ginger, Peeled And Grated
3 Medium plum tomatoes, diced
1 can No salt added chickpeas, rinsed
1 can Light coconut milk, well shaken
4 cup Cooked Brown Rice

Nutrition
value

573

calories per serving

10 g Fat12 g Protein107 g Carbs8 g FiberOther

Current Totals

10 g Fat
12 g Protein
107 g Carbs
8 g Fiber

MacroNutrients

Carbs
107 g
Protein
12 g
Fiber
8 g

Fats

Fat
10 g

Vitamins & Minerals

Calcium
52 mg
Iron
8 mg
Vitamin A
1022 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
44 mcg
Vitamin B12
0 mcg
Vitamin C
34 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
135 mg
Manganese
2 mg
Phosphorus
232 mg
Selenium
3 mcg
Zinc
3 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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