Creamy Coconut Eggplant Curry
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (7)

Creamy Coconut Eggplant Curry

NUTRITION · PER SERVING60M COOK
CAL 30%·PRO 24%
CARBS 76G51% OF CAL
11G FIBER50G OTHER15G TOTAL SUGAR
FAT 28G42% OF CAL
14G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender eggplant and chickpeas in a creamy coconut-tomato curry sauce with warming spices. A flavorful, hearty vegetarian main served over rice.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 5 tablespoons olive oil ((or as needed), divided)
  • 1 1/2 pounds eggplant, (cut into 1-inch pieces)
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 1/2 serrano pepper, (seeded and minced (optional))
  • 2 teaspoons garam masala, (plus up to 1 additional tablespoon, to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 (14 ounce or 400 gram) can fire roasted tomatoes
  • 1 (14 ounce or 400 ml) can full-fat coconut milk
  • 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/4 cup fresh cilantro
  • Cooked rice, (for serving)
PREP
20M
SODIUM
857MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.