Penn Herb Wellness Guide
Eggplant Coconut Curry
Kath Younger
A great “throw everything in a pot” dish that turns into a flavorful soup.
Ingredients
- 2 Tbs cooking oil
- 1 eggplant, cubed
- 1 can garbanzo beans, drained
- 1 can light coconut milk
- 1 cup cooked millet (or fresh)
- 4 cloves garlic, pressed or minced
- 1/3 cup dried prunes (or raisins or apricots)
- 1 tsp garam masala (or a generous pinch of cinnamon)
- 1/2 tsp curry powder
- 1/4 tsp paprika
- 4 glugs liquid smoke (optional)
- 1/2 tsp kosher salt, or to taste
Directions
- Heat pot over medium-high heat.
- Add oil and brown eggplant for 5 minutes. Add water to slightly steam if necessary.
- Add garlic.
- Add garbanzo beans, coconut milk, millet, prunes, garam masala, curry powder, paprika, liquid smoke (if desired), and salt.
- Reduce heat to low and simmer for 20 minutes, or until you feel like eating.
Nutrition Facts
Calories 435
Calories from Fat 134 (31%)
(23%)Total Fat 15g
(33%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
(0%)Cholesterol 0mg
(22%)Sodium 524mg
(16%)Potassium 577mg
Total Carbohydrate 66g
(49%)Dietary Fiber 12g
Sugars 8g
Sugar Alcohols 0g
(21%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.