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Roasted Eggplant Coconut Curry
Roasted eggplant and chickpeas are simmered in a spicy, Indian-inspired coconut curry sauce and served with rice.
Course
entree
Cuisine
Asian, Curry, gluten-free, Indian, vegan
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
people
Calories
450
kcal
Author
Stephanie McKercher, RDN
Equipment
rimmed baking sheet
large skillet
Ingredients
1
eggplant
chopped
1
tablespoon
grapeseed oil
or cooking oil of choice
3
garlic cloves
peeled and crushed
Salt to taste
1
tablespoon
coconut oil
or cooking oil of choice
1
onion
diced
2
teaspoon
loose grated ginger
1-15
oz
can chickpeas
drained and rinsed
1
heaping cup tomatoes
chopped (I used mixed grape heirloom tomatoes)
1
cup
full fat coconut milk
½
cup
filtered water
1
tablespoon
ground coriander
1
tablespoon
ground turmeric
1
tablespoon
garam masala
½
teaspoon
ground cinnamon
¼
teaspoon
ground cardamom
Cayenne pepper to taste
Black pepper to taste
For serving:
2
cups
cooked brown basmati rice
Fresh herbs
(such as mint, cilantro, basil, and green onions)
Instructions
Preheat oven to 400ºF.
Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Bake until browned, 20-25 minutes.
Heat coconut oil in a large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.
Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, water. tomato, and spices. Cover and simmer about 10 minutes.
Serve with cooked brown basmati rice topped with fresh herbs as desired.
Video
Nutrition
Serving:
87.8
g
|
Calories:
450
kcal
|
Carbohydrates:
55.6
g
|
Protein:
10.5
g
|
Fat:
21.7
g
|
Saturated Fat:
14.2
g
|
Polyunsaturated Fat:
3.7
g
|
Monounsaturated Fat:
1.9
g
|
Sodium:
297.9
mg
|
Potassium:
822.2
mg
|
Fiber:
12
g
|
Sugar:
10.2
g
|
Vitamin A:
79.3
IU
|
Vitamin C:
15.2
mg
|
Calcium:
92.5
mg
|
Iron:
5.1
mg