Chickpeas and Eggplant in Coconut Curry Sauce
(2 votes)
(2 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- salt
- 250 grams carrots
- 2 red onions
- 300 grams chickpeas (canned)
- 1 Tbsp Corn oil
- 400 milliliters unsweetened Coconut milk
- 150 milliliters Vegetable broth
- 1 ½ Tbsps red Curry paste
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse eggplant, cut into quarters lengthwise, cut into 6 cm (approximately 2 inch) thick slices and sprinkle with salt. Let rest for approximately 15 minutes and pat dry with paper towel.
2.
Peel carrots and onions, cut carrots into bite size pieces, halve onions and cut into narrow columns. Rinse chickpeas over a colander and drain.
3.
Heat oil in a pan and saute onions until translucent. Add carrots and eggplants, sauté briefly and deglaze the pan with coconut milk and broth. Stir in curry paste and season with salt and pepper. Let simmer over medium heat for 5-7 minutes. Add chickpeas, simmer an additional 4 minutes, stir in parsley and season again to taste. Serve on preheated plates.
