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
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
573
calories per serving
10 g Fat12 g Protein107 g Carbs8 g FiberOther
Current Totals
- Fat10g
- Protein12g
- Carbs107g
- Fiber8g
MacroNutrients
- Carbs107g
- Protein12g
- Fiber8g
Fats
- Fat10g
Vitamins & Minerals
- Calcium52mg
- Iron8mg
- Vitamin A1022mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B944mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium135mg
- Manganese2mg
- Phosphorus232mg
- Selenium3mcg
- Zinc3mg
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
Recipe By EatingWell