Spicy Eggplant Curry*

Spicy Eggplant Curry*
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 235.6
  • Total Fat: 5.6 g
  • Cholesterol: 75.0 mg
  • Sodium: 753.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 31.5 g

View full nutritional breakdown of Spicy Eggplant Curry* calories by ingredient
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Taken from *LADYZHERRA* only add some things and downsized some things - Not for people who don't like SPICY food :) Taken from *LADYZHERRA* only add some things and downsized some things - Not for people who don't like SPICY food :)
Number of Servings: 2


    283.4 grams Eggplant (about 1 large eggplant) peeled, and blocked into 1/2 inch cubes
    3/4 tsp Black Pepper
    3/4 tsp Sea Salt
    1/4 tsp Red Curry Powder
    2 Tablespoons Diced Hot Pickled Jalapeņo Peppers
    1 cube of Chicken Broth (Wylers) - dissolved in 1 cup of water
    1/4 cup Red Onion (chopped)
    1 clove garlic minced
    1 tsp Lemon Juice
    8 ounces of Turkey Breast by Butterball cubed
    4 ounces Cherry Tomatoes


Over medium heat, coat a wide saute pan with enough chicken stock to cover the bottom. When stock begins to lighly boil, add the eggplant, salt, and pepper.

As the eggplant cooks you will need to add more stock because the eggplant will absorb it. Keep an eye on the pan and add more stock as the eggplant becomes more tender.

After about 10 minutes of cooking, add the rest of the ingredients and continue the process of adding more stock as necessary until the desired consistency is reached (usually a saucy, and not soupy, state).

This dish can serve 2-5 people depending on the usage. The nutritional information is for 2 servings

(Below I put the Nutritional Value for serving 5 people 1/2 cup)

Spicy Eggplant Curry*

5 Servings

Amount Per Serving

Calories 94.2

Total Fat 2.2 g

Saturated Fat 0.6 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.0 g

Cholesterol 30.0 mg

Sodium 301.4 mg

Potassium 188.9 mg

Total Carbohydrate 6.4 g

Dietary Fiber 2.1 g

Sugars 1.0 g

Protein 12.6 g

Vitamin A 4.8 %

Vitamin B-12 0.0 %

Vitamin B-6 3.5 %

Vitamin C 9.0 %

Vitamin D 0.0 %

Vitamin E 0.2 %

Calcium 2.1 %

Copper 2.4 %

Folate 3.0 %

Iron 6.7 %

Magnesium 2.6 %

Manganese 6.5 %

Niacin 1.9 %

Pantothenic Acid 1.5 %

Phosphorus 1.6 %

Riboflavin 1.4 %

Selenium 0.4 %

Thiamin 2.3 %

Zinc 0.7 %

Serving Size: Makes 2- 1 1/4 cup Servings

Number of Servings: 2

Recipe submitted by SparkPeople user SULLYSWIFE.

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