Simple Eggplant Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 59.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 595.7 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 3.1 g
- Protein: 1.7 g
View full nutritional breakdown of Simple Eggplant Curry calories by ingredient
Introduction
Delicious Vegan Eggplant Curry - Can be eaten with rice or chapattis Delicious Vegan Eggplant Curry - Can be eaten with rice or chapattisNumber of Servings: 6
Ingredients
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1) Eggplant - diced small - 500 gms
2) Onions- chopped - 2 medium
3) Tomato Puree - 3 tbsp
4) Salt to taste
5) Green chillies - slit - 3
6) Coriander powder - 1 tsp
7) Turmeric powder - 1 tsp
8) Cumin powder - 1 tsp
9) Olive oil - 2 tsp
10) Cumin seeds - 1tsp
11) Ginger garlic paste - 1 tsp
Directions
1) Add the olive oil to a pan and add cumin seeds and heat
2) Add the ginger garlic paste and saute
3) Add the chopped onions and stir. Add in all the masalas (with the exception of the garam masala) and saute.
4) Once the onion turns translucent, add the tomato puree, the green chillies and the salt and cover and let it cook for around 5 minutes on a low flame
5) Add the diced eggplant and stir. Add some water (just enough to get a gravy like consistency) and let it simmer for around 15 to 20 minutes.
6) Add the garam masala, stir and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user RAMBLINGS.
2) Add the ginger garlic paste and saute
3) Add the chopped onions and stir. Add in all the masalas (with the exception of the garam masala) and saute.
4) Once the onion turns translucent, add the tomato puree, the green chillies and the salt and cover and let it cook for around 5 minutes on a low flame
5) Add the diced eggplant and stir. Add some water (just enough to get a gravy like consistency) and let it simmer for around 15 to 20 minutes.
6) Add the garam masala, stir and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user RAMBLINGS.
Member Ratings For This Recipe
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TOLOOSE40
