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Eggplant Chickpea Peanut Curry (Vegan + GF)
RHIANSRECIPES.COM18Ingredients
30Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil (divided, or sub vegetable or rapeseed oil)
- 1 eggplant (aubergine, cut into thick slices)
- 2 garlic cloves (minced)
- 1 cm ginger (minced)
- 1 tsp. curry powder (to taste)
- 1 tsp. ground turmeric
- 150 mL coconut milk
- 1 handful fresh coriander (cilantro, roughly chopped)
- 1 tsp. agave syrup (or sub any other sweetener)
- 1/2 lime
- 1 stock cube (vegetable, ensure gluten-free if necessary)
- 1 Tbsp. smooth peanut butter
- 400 grams chickpeas (tin of, drained and rinsed)
- salt (to taste)
- 200 grams mange tout (or sub sugar-snap peas or French, green beans)
- white rice (or Cooked brown)
- roasted peanuts (roughly chopped)
- chilli
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol |
| Sodium530mg22% |
| Potassium780mg22% |
| Protein11g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber12g48% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium10% |
| 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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