tomato chickpea curry in eggplant

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of tomato chickpea curry in eggplant calories by ingredient
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Introduction

either shell the eggplant and serve in shells or cube the whole eggplants in a loose curry either shell the eggplant and serve in shells or cube the whole eggplants in a loose curry
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)

Directions

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.

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