Little Sunny Kitchen · by Diana★ 5.0 (86)
Aubergine and Chickpea Curry
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 21%
CARBS 38G33% OF CAL
12G FIBER16G SUGAR9G OTHER
FAT 33G64% OF CAL
22G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry of eggplant and chickpeas spiced with garam masala, cumin, and turmeric, ready in 30 minutes. Aromatic and warming, it's served over white rice for a satisfying vegetarian dinner.
mainindiancurrybeans🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large aubergine (eggplant) (cubed)
- 1 tablespoon olive oil (not extra virgin)
- 1 teaspoon salt and pepper
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced or crushed)
- 1 green chili (deseeded and diced)
- 3 cm ginger (grated)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 can (400g) chopped/diced tomatoes
- 1 can (240g) chickpeas (cooked and drained)
- 1 can (400ml) coconut milk
- 1 teaspoon salt
- 1 tablespoon parsley or coriander (chopped)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 21%
CARBS 38G33% OF CAL
12G FIBER16G SUGAR9G OTHER
FAT 33G64% OF CAL
22G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 900mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 105mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.