Indian

Eggplant and ChickPea Curry is for Dinner.

Eggplant and ChickPea Curry takes 20 minutes to prepare.

Eggplant and ChickPea Curry takes 120 minutes to cook.

Eggplant and ChickPea Curry makes 6 servings.

The ingredients for Eggplant and ChickPea Curry are:

*Kroger Chick Peas (canned), 1.5 cup (remove)
Eggplant, fresh, 2 cup, cubes (remove)
Red Ripe Tomatoes, 4.5 plum tomato (remove)
Onions, raw, 1 large (remove)
*Peppers, sweet, red, fresh, .75 cup, chopped (remove)
Tomato Paste, 0.5 cup (remove)
Milk, 3.25%, .75 cup (remove)
Olive Oil, 1 tbsp (remove)
Curry powder, 1 tbsp (remove)
*Coriander seed, 1 tsp (remove)
Chili powder, 1 tbsp (remove)
Garlic powder, 1 tsp (remove)
Garlic, 2 clove (remove)
4 cups water

Here is how you make Eggplant and ChickPea Curry:

cook onions in oil, add chopped tomatoes and red peppers cook until soft, add spices and cook add eggplant cubes and drained can of chick peas, add 4 cups of water and tomato paste, boil for 2 hours or until chick peas are done to your liking. Add milk or coconut cream I used homo milk to add a nice richness. salt and pepper to taste. Number of Servings: 6Recipe submitted by SparkPeople user CITYLADY63.

The nutritional information for Eggplant and ChickPea Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 153.8

• Total Fat: 4.5 g
• Cholesterol: 3.1 mg
• Sodium: 344.4 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 7.0 g
• Protein: 6.5 g

Eggplant and ChickPea Curry is Indian cuisine.