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Eggplant, Tofu and Chickpea Curry
HTTP://WWW.RICARDOCUISINE.COM/14Ingredients
50Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. eggplant (454 g, medium)
- 0.25 mL olive oil
- 3/4 lb. firm tofu (or extra-firm, patted dry and diced)
- 2 cloves garlic (chopped)
- 3 Tbsp. molasses (or 2 tbsp pomegranate molasses)
- 2 Tbsp. tomato paste (30 ml)
- 1 tsp. ground cumin (5 ml)
- 1/2 tsp. chili powder (2.5 ml)
- 1/4 tsp. cayenne pepper (1 ml)
- 500 mL vegetable broth (2 cups, or water)
- 19 oz. chickpeas (1 can, rinsed and drained)
- cilantro leaves (fresh, to taste)
- lemon (or lime wedges to taste)
- salt and ground black pepper
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium990mg41% |
| Potassium1070mg31% |
| Protein22g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber12g48% |
| Sugars13g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium70% |
| Iron30% |
* 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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