Indian Eggplant Curry
yield: 4
total time: 20 minutes
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
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