Indian Coconut Curry with Eggplant and Chickpeas

Name: Indian Coconut Curry with Eggplant and Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 teaspoon minced ginger; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon chili flakes (optional); 16 ounces can of diced tomatoes, undrained; 16 ounces can light coconut milk; 16 ounces can chickpeas, drained and rinsed; 1 large eggplant, cubed; 1 cup baby spinach; Salt and pepper to taste; Fresh cilantro, chopped (optional)

5 steps

Prep:5minCook:15min

This recipe for Indian Coconut Curry with Eggplant and Chickpeas is a quick and easy meal to prepare. Ready to serve in only 20 minutes.

Updated at: Thu, 18 Jan 2024 21:58:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories282.4 kcal (14%)

Total Fat14 g (20%)

Carbs34.3 g (13%)

Sugars8.9 g (10%)

Protein8.7 g (17%)

Sodium531.1 mg (27%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1onion

medium, chopped

1 teaspoonminced ginger

2cloves garlic

minced

1 tablespooncurry powder

1 teaspoonground cumin

½ teaspoonturmeric

¼ teaspoonchili flakes

optional

16 ouncesdiced tomatoes

can, undrained

16 ouncescan light coconut milk

16 ouncescan chickpeas

drained and rinsed

1eggplant

large, cubed

1 cupbaby spinach

Instructions

Step 1

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened about 5 minutes. Stir in ginger and garlic, cook for 30 seconds.

Step 2

Add curry powder, cumin, turmeric, and chili flakes (if using). Cook, stirring constantly, for 1 minute until fragrant.

Step 3

Pour in diced tomatoes and coconut milk. Bring to a simmer, then stir in chickpeas and eggplant.

Step 4

Cover and simmer for 10 minutes, or until eggplant is tender. Stir in spinach and cook until wilted.

Step 5

Season with salt and pepper to taste. Garnish with fresh cilantro (optional) and serve over basmati rice or quinoa.