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Ingredients

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Chickpeas and Eggplant in Coconut Curry Sauce

Chickpeas and Eggplant in Coconut Curry Sauce

30 min., ready in 40 min.
Time:
390
calories
Calories:
Health Score:
97 / 100
Ingredientsfor  
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
How healthy are the main ingredients?
Coconut milkchickpeascarrotparsleyEggplantsalt
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Preparation
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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein11 g(11 %)
Fat26 g(22 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
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