Chickpea Curry with Eggplant Recipe | Yummly
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Chickpea Curry With Eggplant

BLEGAN
24Ingredients
50Minutes
430Calories
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Ingredients

US|METRIC
1 SERVINGS
  • 1 ounce brown onion (or red, finely chopped)
  • 1 clove garlic (minced *)
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon Garam Masala (dried spice mix)
  • 5 ounces chickpeas
  • 5 ounces tomato (– tinned unsweetened tomatoes / ripe fresh tomatoes)
  • 5 ounces eggplant (in slices)
  • 1 teaspoon chopped onion (left over from chickpea recipe)
  • 1 clove garlic
  • 1 pinch spices (garam masala)
  • salt and ground black pepper (rock)
  • 1 tablespoon olive oil
  • 3 ounces cucumber (diced)
  • 0.38 ounces low fat plain yoghurt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon mustard seeds
  • 1 pinch ginger (freshly minced or dried spice)
  • salt
  • black pepper
  • 1 pinch paprika (or turmeric)
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    Directions

    1. Set aside 1 t of the chopped onion for use in the eggplant recipe. Use a small saucepan. Cook the garlic and the remainder of the onion over high heat in a 1/4 cup of water until most of the water has evaporated. Set the garam masala aside for later use. Add the remainder of spices and salt. Stir while heating spices and add a drop or two of water to prevent from burning. Set aside. Finely chop tomatoes. Add tomatoes and chickpeas to the spice mix. Add a 1/4 cup of water. Simmer for 10 minutes, stirring occasionally. Add the 1/4 t of garam masala halfway through the cooking process. While the chickpeas are cooking, prepare the eggplant and cucumber side dishes.
    2. *The clove of garlic may first be used in the eggplant recipe, before mincing it for use with the chickpeas.
    3. Use a baking sheet with baking paper for the eggplant. Cut the clove of garlic in half and rub the exposed surfaces on the eggplant slices to add flavour. Set garlic aside. Scatter chopped onion over the eggplant. Drizzle with 1 T olive oil and sprinkle with the garam masala. Add salt and pepper. Place under grill until browned.
    4. Heat cumin and mustard seeds to release flavour. Mix with remainder of ingredients and garnish with the paprika or turmeric.
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    NutritionView More

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    430Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories430Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium1820mg76%
    Potassium1350mg39%
    Protein14g27%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber17g68%
    Sugars10g20%
    Vitamin A40%
    Vitamin C60%
    Calcium20%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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