Eggplant Curry Recipe

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.

4.8
10 Rating -
Rate
Vegdiet
1hr 20minstotal
1hr 20m.total
Eggplant Curry
plan
Bookmark

ingredients serve

Ingredients for Eggplant Curry Recipe

  • 0.17 inch 2 large eggplants, cut into cubes
  • 1/25 teaspoon Ground pepper
  • 1/2 tablespoon Olive Oil, Divided
  • 1/4 teaspoon Kosher Salt, Divided
  • 0.33 cup Chopped white onion
  • 0.17 tablespoon Red Curry Paste
  • 1/2 Medium cloves garlic, grated
  • 0.17 piece Fresh Ginger, Peeled And Grated
  • 1/2 Medium plum tomatoes, diced
  • 0.17 can No salt added chickpeas, rinsed
  • 0.17 can Light coconut milk, well shaken
  • 0.67 cup Cooked Brown Rice
Nutrition
value
573
calories per serving
10 g Fat12 g Protein107 g Carbs8 g FiberOther

Current Totals

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

MacroNutrients

  • Carbs
    107g
  • Protein
    12g
  • Fiber
    8g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    8mg
  • Vitamin A
    1022mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    135mg
  • Manganese
    2mg
  • Phosphorus
    232mg
  • Selenium
    3mcg
  • Zinc
    3mg
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
show more
Recipe By EatingWell