Eggplant and ChickPea Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.8
  • Total Fat: 4.5 g
  • Cholesterol: 3.1 mg
  • Sodium: 344.4 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Eggplant and ChickPea Curry calories by ingredient



Number of Servings: 6

Ingredients

    *Kroger Chick Peas (canned), 1.5 cup (remove)
    Eggplant, fresh, 2 cup, cubes (remove)
    Red Ripe Tomatoes, 4.5 plum tomato (remove)
    Onions, raw, 1 large (remove)
    *Peppers, sweet, red, fresh, .75 cup, chopped (remove)
    Tomato Paste, 0.5 cup (remove)
    Milk, 3.25%, .75 cup (remove)
    Olive Oil, 1 tbsp (remove)
    Curry powder, 1 tbsp (remove)
    *Coriander seed, 1 tsp (remove)
    Chili powder, 1 tbsp (remove)
    Garlic powder, 1 tsp (remove)
    Garlic, 2 clove (remove)
    4 cups water

Directions

cook onions in oil, add chopped tomatoes and red peppers cook until soft, add spices and cook add eggplant cubes and drained can of chick peas, add 4 cups of water and tomato paste, boil for 2 hours or until chick peas are done to your liking. Add milk or coconut cream I used homo milk to add a nice richness.
salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user CITYLADY63.