Curried flavor with vegetables.
Hat olive oil in saute pan until it shimmers. Add the onions and cook until translucent.
Stir in the tomatoes through pepper and cook until mixed thoroughly and starting to warm.
Add 2 cups of water and cook on high until the water boils. Reduce the heat and simmer until the eggplant is tender, about 10 minutes.
Once the eggplant is tender, add the chickpeas and cook for 5 minutes or until chickpeas get hot.
Remove from heat, stir in the basil, and top with yogurt.
Serve over brown rice.
I used a 6 oz container of yogurt and just mixed it into the sauce. I also chopped the basil. This would also be good with chicken breast added if you would like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 42 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 170.6mg | 6 % | |
Potassium 954.9mg | 25 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 30.6g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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