Oh My Veggies · by Nicole★ 4.5 (2)
Eggplant Curry
NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 31%
CARBS 90G64% OF CAL
12G FIBER0G ADDED14G INTRINSIC64G OTHER14G TOTAL SUGAR
FAT 19G30% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian eggplant curry with lentils, tender eggplant chunks, and tomatoes in a spiced sauce made with garam masala and cumin. Serve over rice for a hearty, satisfying vegetarian meal.
mainindiancurrybeans🍲 stockpot🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dried brown lentils
- 2 cups water
- 1/4 cup olive oil
- 1 medium (1 pound eggplant, cut into 1/2 inch cubes)
- 1 onion (diced)
- 3 garlic cloves (minced)
- 1 serrano pepper (seeded and minced (optional, leave it out for a milder dish))
- 1 teaspoon freshly grated ginger
- 1 to 3 tablespoons garam masala (to taste)
- 1 teaspoon ground cumin
- 1 14 ounce can crushed tomatoes
- 1 14 ounce can diced tomatoes
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Cooked basmati rice (for serving)
At a glance
PER SERVING · TIME 45M
CAL 28%·PRO 31%
CARBS 90G64% OF CAL
12G FIBER0G ADDED14G INTRINSIC64G OTHER14G TOTAL SUGAR
FAT 19G30% OF CAL
3G SAT16G 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
- 10m
- Cook
- 35m
- Sodium
- 602mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1097mg
- Calcium
- 95mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.