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13Ingredients
35Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, cubed)
- 3 Tbsp. coconut oil (or olive oil)
- 2 tsp. cumin seeds
- 1 Tbsp. mustard seeds
- 1 inch fresh ginger (piece, peeled and grated)
- 3 garlic cloves (minced)
- 1 tsp. red pepper flakes
- 1 onion (medium, finely chopped)
- 1 tsp. fine grain sea salt
- 2 tsp. Garam Masala
- 1 Tbsp. tomato paste
- 13.5 oz. full fat coconut milk (I used BPA-free Natural Value)
- chopped cilantro
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol |
| Sodium640mg27% |
| Potassium730mg21% |
| Protein5g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium6% |
| Iron20% |
* 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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Reviews(7)
Yanet Garcia 9 months ago
This was okay. I added diced tofu into the onions when cooking for protein. I wouldn’t go as far as to call this a curry though. It wasn’t bad but I don’t know that I’ll make this again.
Diana C. 4 years ago
creamy and tasty. added also potatoes instead of eating with rice separately.
definitely to make again
Fuchs 5 years ago
Was tasty! Though I changed the recipe a bit, added red peppers and chickpeas for protein and I only had low fat coconut milk but it still turned out creamy from the eggplant!
Ruthie 6 years ago
Didn’t have tomato paste so I added drained diced tomatoes and cooked down. Served over brown jasmine rice. YUM!!