Choosing Chia · by Jessica Hoffman★ 5.0
Vegan Eggplant Curry
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 15%
CARBS 29G32% OF CAL
10G FIBER0G ADDED11G INTRINSIC8G OTHER11G TOTAL SUGAR
FAT 27G66% OF CAL
14G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant and chickpeas in a creamy coconut curry with tomato and warm spices. This cozy vegan dish is aromatic and satisfying served on its own or with rice.
mainindiancurrytofu🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cubed eggplant
- 1 tsp salt
- 3 tbsp avocado oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1-inch cube of ginger, finely chopped
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1 cup cooked chickpeas
- Rice for serving (optional)
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 15%
CARBS 29G32% OF CAL
10G FIBER0G ADDED11G INTRINSIC8G OTHER11G TOTAL SUGAR
FAT 27G66% OF CAL
14G SAT13G 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
- 20m
- Cook
- 40m
- Sodium
- 973mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 764mg
- Calcium
- 73mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.