Vegetarian

Mild Eggplant, Chickpea, Mushroom, Cabbage Curry is for Dinner.

Mild Eggplant, Chickpea, Mushroom, Cabbage Curry takes 40 minutes to prepare.

Mild Eggplant, Chickpea, Mushroom, Cabbage Curry takes 20 minutes to cook.

Mild Eggplant, Chickpea, Mushroom, Cabbage Curry makes 8 servings.

The ingredients for Mild Eggplant, Chickpea, Mushroom, Cabbage Curry are:

1 medium red cabbage, chopped
1 medium or two small eggplants (see prep)
24oz fresh mushrooms, thinly sliced
1.5C cooked chickpeas/garbanzo
1/3C grated fresh ginger
1/3C sesame oil
1/4C curry powder
1.5T turmeric powder

Here is how you make Mild Eggplant, Chickpea, Mushroom, Cabbage Curry:

1. Prepare eggplant by slicing thinly, covering in kosher salt on both sides and set on a plate for 30 minutes. Then rinse in cold water and soak in fresh water for 10 minutes. Rinse again (gotta get rid of all that salt).2. Heat the oil toss in the eggplant, ginger and spices first and stir until everything's covered. Lid it to keep the steam in.3. Add the chopped cabbage and chickpeas beans, stir, and cook lid on for another five minutes.4. Add the sliced mushrooms, stir briskly, and let cook (lid off) for another 2-3 minutes (I like my mushroom unmushy).Serve with lentils and brown rice for a power-packed meal, or with quinoa for a little more protein and a lower calorie count. Add yogurt if need to up the protein or tone down the taste (although it's only about 1 alarm). Or eat it plain! The entire shebang is 1,640 calories.Makes about 8-1C servingsNumber of Servings: 8Recipe submitted by SparkPeople user TX_3XDAD.

The nutritional information for Mild Eggplant, Chickpea, Mushroom, Cabbage Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 205.0

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 168.6 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 7.4 g
• Protein: 5.6 g

The dietary needs meet for Mild Eggplant, Chickpea, Mushroom, Cabbage Curry is Vegan