tomato chickpea curry in eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Eggplant, fresh, 3 cup, cubes (remove)Mustard seed, yellow, 2 tbsp (remove)Onions, raw, 2 cup, chopped (remove)Curry powder, 1.5 tbsp (remove)Canned Tomatoes, 1 can (remove)Chickpeas (garbanzo beans), 1.5 cup (remove)Coconut, sweetened, .5 cup (remove)
Pop mustard seeds in a heavy pot, add chopped onions and cook then add tomatoes, chick peas curry powder, and cook together, add coconut and liberally cover with red and black pepper. Serve topped with cilantro sprigs
Serving Size: makes 5 1.5 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user NOSYNTH.
Serving Size: makes 5 1.5 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user NOSYNTH.
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 287.5 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.5 g
- Protein: 6.7 g
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