Thai Curried Eggplant & Chickpeas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 494.8 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.8 g

View full nutritional breakdown of Thai Curried Eggplant & Chickpeas calories by ingredient


Introduction

Not a curry; more of a stew. Easy peasy, hearty, good on rice or quinoa. Adjust any of the ingredients as you like, of course; this recipe isn't rocket science I just wanted the nutrition info really! Not a curry; more of a stew. Easy peasy, hearty, good on rice or quinoa. Adjust any of the ingredients as you like, of course; this recipe isn't rocket science I just wanted the nutrition info really!
Number of Servings: 6

Ingredients

    Coconut Oil
    Eggplant (peeled, chopped, salted)
    1 cup (2/3 large) onion, chopped
    6 cloves garlic, minced
    1 can chickpeas, rinsed
    1 serrano pepper, seeded and chopped
    1.5 cups canned tomatoes
    half bottle (3/4 cup) Trader Joe's Thai Green Curry Simmer Sauce
    1 medium Bell Pepper chopped
    To taste: cilantro, chopped; peanuts, chopped.

Directions

Melt coconut oil in large skillet. Sautee eggplant, onion, peppers, and garlic on medium heat until softened, about 10 minutes. Add 1 can chickpeas, sautee for another 5 minutes. Add simmer sauce and tomatoes, reduce heat. Serve on quinoa with cilantro, peanuts, and lime garnish.

Serving Size: Makes 5-6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LCK2000.