Easy Peasy Foodie · by Eb Gargano★ 4.7 (3)
Quick Aubergine and Chickpea Curry
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 23%
CARBS 70G73% OF CAL
12G FIBER0G ADDED13G INTRINSIC45G OTHER13G TOTAL SUGAR
FAT 8G19% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick-cooking curry of eggplant and chickpeas simmered with aromatic spices and tomatoes with spinach. Serve over brown rice or buckwheat for an easy weeknight meal.
mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 200 g brown rice ((or buckwheat - see note 1))
- 1 tablespoon olive oil ((or coconut oil))
- 1 red onion (sliced)
- 1 aubergine (eggplant) (chopped into bitesize chunks)
- 3 garlic cloves (grated or crushed)
- 3 cm ginger (grated)
- ½ teaspoon dried chilli flakes
- ½ teaspoon salt (or to taste)
- 1 teaspoon cumin seeds (ground)
- 1 teaspoon coriander seeds (ground)
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 400 g tin chopped tomatoes
- 400 g tin chickpeas in water (including the water (DON’T DRAIN!))
- 2 tablespoons fresh coriander (cilantro) (chopped)
- 100 g spinach (optional)
- Juice of 1 lime (optional)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 23%
CARBS 70G73% OF CAL
12G FIBER0G ADDED13G INTRINSIC45G OTHER13G TOTAL SUGAR
FAT 8G19% OF CAL
1G SAT7G 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
- 20m
- Sodium
- 698mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 915mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 698MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.