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Eggplant Curry with Cucumber Mint Raita
MAKING THYME FOR HEALTH19Ingredients
60Minutes
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, cut into 1-inch cubes, about 5 cups)
- 2 Tbsp. coconut oil (unrefined)
- 1 tsp. mustard seeds
- 2 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. curry
- 1/4 tsp. cayenne
- 1/4 tsp. fine sea salt
- 1 cup finely chopped onion (about 1 small onion)
- 1 Tbsp. minced garlic (about 3-4 cloves)
- 1 Tbsp. fresh ginger (minced, about 2-inches)
- 30 oz. diced tomatoes (or crushed, I used one of each)
- 15 oz. chickpeas (drained and rinsed)
- 16 oz. basmati rice
- 1 cucumber (medium, seeded and finely chopped, about 3/4 cup)
- 12 oz. non dairy yogurt (plain)
- 1 lime (small)
- 1/4 cup chopped fresh mint (finely)
- 1/4 tsp. fine sea salt
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium680mg28% |
| Potassium1520mg43% |
| Protein21g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate148g49% |
| Dietary Fiber15g60% |
| Sugars17g |
| Vitamin A45% |
| Vitamin C80% |
| Calcium25% |
| 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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