Ingredients:
- 1 large eggplant, diced
- 1 can chickpeas, drained
- 1 can coconut milk
- 1 tbsp curry powder
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Sauté onion and garlic in olive oil until softened.
- Add diced eggplant and cook for 5 minutes.
- Stir in chickpeas, coconut milk, curry powder, salt, and pepper. Simmer for 15 minutes.
Health Advice: This curry is rich in fiber, plant protein from chickpeas, and antioxidants from eggplant, supporting heart health and anti-inflammatory effects.
Is eggplant curry good for you?
It is a low calorie veggie that has some nutrients like iron and minerals. They are mostly used to make curry, sambar, chutney, stir fry and bharta. Eggplants come in different varieties, sizes and colors. The flavor, texture and taste of your brinjal curry depends on the kind used.
Both offer a range of healthy minerals: calcium, iron, magnesium, phosphorus, and zinc. The chickpeas in hummus have protein, insoluble fiber, and Vitamin B6. The eggplant is more nutritionally dense in vitamins B, E, and riboflavin because it cooks down much smaller than it starts.
