Lunch

tomato chickpea curry in eggplant is for Lunch.

tomato chickpea curry in eggplant takes 30 minutes to prepare.

tomato chickpea curry in eggplant takes 30 minutes to cook.

tomato chickpea curry in eggplant makes 5 servings.

The ingredients for tomato chickpea curry in eggplant are:

Eggplant, fresh, 3 cup, cubes (remove)
Mustard seed, yellow, 2 tbsp (remove)
Onions, raw, 2 cup, chopped (remove)
Curry powder, 1.5 tbsp (remove)
Canned Tomatoes, 1 can (remove)
Chickpeas (garbanzo beans), 1.5 cup (remove)
Coconut, sweetened, .5 cup (remove)

Here is how you make tomato chickpea curry in eggplant:

Pop mustard seeds in a heavy pot, add chopped onions and cook then add tomatoes, chick peas curry powder, and cook together, add coconut and liberally cover with red and black pepper. Serve topped with cilantro sprigsServing Size: makes 5 1.5 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user NOSYNTH.

The nutritional information for tomato chickpea curry in eggplant is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 191.5

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 287.5 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 7.5 g
• Protein: 6.7 g

tomato chickpea curry in eggplant is Indian cuisine.

The dietary needs meet for tomato chickpea curry in eggplant is Vegan