Eggplant and ChickPea Curry

Name: Eggplant and ChickPea Curry Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: *Kroger Chick Peas (canned) 1.5 cup (remove); Eggplant fresh 2 cup cubes (remove); Red Ripe Tomatoes 4.5 plum tomato (remove); Onions raw 1 large (remove); *Peppers sweet red fresh .75 cup chopped (remove); Tomato Paste 0.5 cup (remove); Milk 3.25% .75 cup (remove); Olive Oil 1 tbsp (remove); Curry powder 1 tbsp (remove); *Coriander seed 1 tsp (remove); Chili powder 1 tbsp (remove); Garlic powder 1 tsp (remove); Garlic 2 clove (remove); 4 cups water

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 6

Ingredients

*Kroger Chick Peas (canned), 1.5 cup (remove)Eggplant, fresh, 2 cup, cubes (remove)Red Ripe Tomatoes, 4.5 plum tomato (remove)Onions, raw, 1 large (remove)*Peppers, sweet, red, fresh, .75 cup, chopped (remove)Tomato Paste, 0.5 cup (remove)Milk, 3.25%, .75 cup (remove)Olive Oil, 1 tbsp (remove)Curry powder, 1 tbsp (remove)*Coriander seed, 1 tsp (remove)Chili powder, 1 tbsp (remove)Garlic powder, 1 tsp (remove)Garlic, 2 clove (remove)4 cups water

Directions

cook onions in oil, add chopped tomatoes and red peppers cook until soft, add spices and cook add eggplant cubes and drained can of chick peas, add 4 cups of water and tomato paste, boil for 2 hours or until chick peas are done to your liking. Add milk or coconut cream I used homo milk to add a nice richness.
salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user CITYLADY63.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving