Eggplant Curry with Cucumber Mint Raita
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant eggplant and chickpea curry with warm spices, tomatoes, and coconut oil, served with rice and cooling cucumber mint raita. Rich and satisfying with a balance of heat and cooling yogurt.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (cut into 1-inch cubes (about 5 cups))
- 2 tablespoons unrefined coconut oil
- 1 teaspoon mustard seeds
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon curry
- 1/4 teaspoon cayenne
- 1/4 teaspoon fine sea salt
- 1 cup finely chopped onion (about 1 small onion)
- 1 tablespoon minced garlic (about 3-4 cloves)
- 1 tablespoon minced fresh ginger (about 2-inches)
- 2 15-ounce cans crushed or diced tomatoes (I used one of each)
- 1 15-ounce can chickpeas, drained and rinsed
- 16 ounces basmati rice
- 1 medium cucumber (seeded and finely chopped (about 3/4 cup))
- 12 ounces plain non-dairy yogurt
- zest and juice of 1 small lime
- 1/4 cup finely chopped fresh mint
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 542mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 974mg
- Calcium
- 249mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.