Eggplant Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 240.4
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 16.1 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 7.6 g
- Protein: 4.2 g
View full nutritional breakdown of Eggplant Curry calories by ingredient
Introduction
This is a low sodium / vegetarian eggplant curry recipe. Best served over brown rice. This is a low sodium / vegetarian eggplant curry recipe. Best served over brown rice.Number of Servings: 4
Ingredients
-
1/2 cup extra virgin olive oil
2 onions, peeled and chopped
4 garlic cloves, minced
1 one inch piece of ginger minced OR 1 tsp ground ginger
1 jalapeno pepper, minced
2 med tomatoes, chopped
1/2 cup water
1 large eggplant, peeled and diced into 1 inch cubes
2 green peppers, chopped
2 red bell peppers, chopped
*1 tsp turmeric
*1 tsp ground coriander
*1 tsp ground fenugreek
*1/2 tsp ground cumin
*4 tsp curry powder may be substituted for spices
Directions
Heat oil over med heat. Add onions, garlic, ginger, and jalapeno and cook for 5 minutes. Add tomatoes and cook for 3 minutes. Add water, eggplant, peppers, and spices and cook over med heat for an hour, stirring occassionally.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEIGH5.