Eggplant and Chickpea Curry

4.75
Average: 4.8 (4 votes)
(4 votes)
Eggplant and Chickpea Curry
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
395
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie395 cal.(19 %)
Protein11 g(11 %)
Fat27 g(23 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E12.6 mg(105 %)
Vitamin K10.4 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate89 μg(30 %)
Pantothenic acid1 mg(17 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium654 mg(16 %)
Calcium105 mg(11 %)
Magnesium99 mg(33 %)
Iron4.5 mg(30 %)
Iodine6 μg(3 %)
Zinc1.7 mg(21 %)
Saturated fatty acids10.1 g
Uric acid212 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 onions
2 garlic cloves
1 Red chili pepper
1 orange chili pepper
3 small Eggplant
6 Tbsps vegetable oil
2 Tbsps Madras curry powder
7 ozs Vegetable broth
6 ozs Coconut milk
14 ozs chickpeas (garbanzo beans)
salt
flat leaf parsley (for garnish)
How healthy are the main ingredients?
chickpeasCoconut milkoniongarlic cloveEggplantsalt

Preparation steps

1.

Peel onions and garlic and dice. Rinse chile peppers, remove seeds and cut into thin rings. Rinse eggplant, trim and chop.

2.

Heat canola oil in a large frying pan, sauté onions and garlic until soft. sprinkle with curry powder and chile peppers. Fry briefly while stirring, then add broth and coconut milk and bring to a boil.

Add eggplant cubes and simmer for about 10 minutes. Drain chickpeas in a colander, add to the saucepan, mix, simmer until hot and season with salt.

Serve in bowls garnished with parsley.

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