Indian Eggplant Curry

Ingredients

• 1 eggplant large, diced in 1 inch cubes
• 1 tablespoon ghee
• 1/2 medium onion chopped
• 2 teaspoons grated ginger
• 4 garlic cloves minced
• 1/2 teaspoon cumin seeds toasted, ground
• 1/2 teaspoon coriander seeds toasted, ground
• 1 1/2 tablespoons garam masala
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 2 teaspoons salt
• 15 ounces tomatoes
• 15 ounces chickpeas
• 15 ounces coconut milk full fat

Nutrition

• Calories : 470 calories
• Carbohydrate : 48 grams
• Fat : 30 grams
• Fiber : 13 grams
• Protein : 11 grams
• SaturatedFat : 22 grams
• Sodium : 1520 milligrams
• Sugar : 10 grams