Eggplant Curry with Cucumber Mint Raita

MAKING THYME FOR HEALTH
19Ingredients
60Minutes
720Calories

Ingredients

US|METRIC
  • 1 eggplant (large, cut into 1-inch cubes, about 5 cups)
  • 2 tablespoons coconut oil (unrefined)
  • 1 teaspoon mustard seeds
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon curry
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon fine sea salt
  • 1 cup finely chopped onion (about 1 small onion)
  • 1 tablespoon minced garlic (about 3-4 cloves)
  • 1 tablespoon fresh ginger (minced, about 2-inches)
  • 30 ounces diced tomatoes (or crushed, I used one of each)
  • 15 ounces chickpeas (drained and rinsed)
  • 16 ounces basmati rice
  • 1 cucumber (medium, seeded and finely chopped, about 3/4 cup)
  • 12 ounces non dairy yogurt (plain)
  • 1 lime (small)
  • 1/4 cup chopped fresh mint (finely)
  • 1/4 teaspoon fine sea salt
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    NutritionView More

    720Calories
    Sodium27% DV640mg
    Fat15% DV10g
    Protein37% DV19g
    Carbs48% DV144g
    Fiber60% DV15g
    Calories720Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium1390mg40%
    Protein19g37%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate144g48%
    Dietary Fiber15g60%
    Sugars13g26%
    Vitamin A40%
    Vitamin C80%
    Calcium15%
    Iron40%

    * 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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