Roasted Eggplant Curry with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming curry with roasted eggplant, chickpeas, tomatoes, and coconut milk, richly spiced with turmeric, coriander, and curry powder. Served over brown rice for a satisfying vegetarian meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium eggplants
- 3 tablespoons olive oil
- 2 tablespoons olive oil, for sautéing
- 1 large onion, chopped
- 1 red bell pepper, seeded and diced
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 2 teaspoons ground turmeric
- 1 teaspoon garam masala OR use curry powder (*I prefer garam masala but curry powder works)
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated (*or use 1/2 teaspoon ground ginger)
- 14.5 ounce can diced tomatoes
- 13.5 ounce can full fat coconut milk
- 15 ounce can chickpeas, drained and rinsed
- 1 teaspoon salt, or more to taste
- 1/2 cup fresh chopped cilantro or parsley
- 4 cups cooked white or brown rice
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.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 637mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 862mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.