Eggplant-Cashew Curry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.6
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.2 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 5.0 g

View full nutritional breakdown of Eggplant-Cashew Curry calories by ingredient


Introduction

a twist on Mollie Katzen's eggplant-pecan curry a twist on Mollie Katzen's eggplant-pecan curry
Number of Servings: 8

Ingredients



    * Eggplant, fresh, 1.25 eggplant, unpeeled (approx 1-1/4 lb (remove)
    * Walnut Oil, 2 tbsp (remove)
    * Onions, raw, 1.5 cup, chopped (remove)
    * Ginger Root, 3 tsp (remove)
    * Vegetable Broth, 1 cup (remove)
    * Water, tap, 1 cup (8 fl oz) (remove)
    * Turmeric, ground, 1 tbsp (remove)
    * Cumin seed, 1 tsp (remove)
    * Coriander leaf, dried, 1 tsp (remove)
    * Pepper, red or cayenne, 1 tbsp (remove)
    * Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
    * Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
    * Brown Rice, long grain, 4 cup (remove)
    * Garlic, 5 clove (remove)
    * Cashew Nuts, dry roasted, .25 cup, halves and whole (remove)

Directions

make it and enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user SUPERSCIENCE.