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Eggplant and Chickpea Curry
A fragrant and satisfying curry with tender eggplant and chickpeas in a creamy coconut curry sauce, served over rice.
- 345calCalories: 345 cal
- 11gProtein: 11 g
A fragrant and satisfying curry with tender eggplant and chickpeas in a creamy coconut curry sauce, served over rice.
Cut eggplant into 2cm cubes and salt lightly. Let sit for 10 minutes, then pat dry.
Heat coconut oil in a large pot. Sauté onion, garlic, and ginger for 4 minutes.
Add curry powder, cumin, turmeric, and garam masala. Toast for 1 minute.
Add eggplant cubes and stir to coat with spices. Cook for 5 minutes.
Add chickpeas, diced tomatoes, and coconut milk. Simmer for 25 minutes until eggplant is tender.
Season with salt and lime juice. Serve over basmati rice with fresh cilantro.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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