Eggplant and Chickpea Curry
(4 votes)
(4 votes)
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)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
