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September 1, 2020 Dinner

Chickpea and Eggplant Curry

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Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 1 oz yellow onion chopped
  • 1 Tbsp fresh ginger grated
  • 1 Tbsp fresh garlic chopped
  • 3 cups eggplant diced
  • 2 cups canned garbanzo beans drained and rinsed
  • 1 Tbsp canola oil
  • 1/2 cup carrots diced
  • 1/2 oz red curry paste
  • 1/4 cup coconut milk
  • 1/4 tsp ground cayenne pepper
  • 2 cups canned crushed tomatoes including liquids
  • 1/4 cup fresh cilantro chopped
  • 1 Tbsp fresh lime juice
  • 1/8 tsp ground black pepper
  • 1/8 tsp kosher salt
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Instructions

  • Drain the garbanzo beans, rinse and set aside. Next, peel the eggplant and then dice. Set aside.
  • In a non-stick skillet, heat the oil and sauté onions, carrots, and eggplant. Sauté for about 2 minutes. Add ginger and garlic and cook another minute.
  • Next, add the red curry paste, coconut milk, cayenne, garbanzo beans and crushed tomatoes. Stir to incorporate all ingredients. Cover and turn down the heat. Let simmer 10-15 minutes.
  • Season the curry with salt, pepper, and lime juice. Serve with fresh cilantro.

Nutrition

Calories: 270kcal | Carbohydrates: 40g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Sodium: 560mg | Fiber: 11g | Sugar: 13g
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