Eggplant, Chickpea, and Tomato Curry Recipe

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Servings: 4


Cost per serving $3.78 view details


  1. In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to often, about 3 minutes. Add the ginger and garlic and cook until fragrant about 1 minute. Add the curry powder and cook until fragrant about 30 seconds.
  2. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer.
  3. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
  4. Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 820g
Recipe makes 4 servings
Calories 400  
Calories from Fat 155 39%
Total Fat 18.18g 23%
Saturated Fat 9.26g 37%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 442mg 18%
Potassium 1684mg 48%
Total Carbs 54.05g 14%
Dietary Fiber 15.0g 50%
Sugars 17.01g 11%
Protein 12.21g 20%
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