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Eggplant Curry

 
One serving costs about $2.77 One serving costs about $2.77

$2.77 per serving

2 people like this recipe

2 likes

This recipe is ready in 360 minutes

Ready in 6 hours

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish Indian,Asian
spoonacular Score:61%

Spoonacular Score: 61%

 

The recipe Eggplant Curry is ready in around 6 hours and is definitely a tremendous gluten free, primal, and vegetarian option for lovers of Indian food. This recipe serves 4 and costs $2.49 per serving. One serving contains 257 calories, 11g of protein, and 14g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have onions, garlic, greek yogurt, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Similar recipes include Eggplant Curry, Curry Eggplant, and Eggplant Curry.

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Raats Original Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Raats Original Chenin Blanc

Original Chenin is crafted without the use of any oak in order to preserve the wine's "original", vibrant fesh fruit character. It's packed with succulent flavours of pineapple, golden delicious apple and citrus, with hints of ginger, honeysuckle and orange blossom and a lovely minerality. This bright, tasty offering from Chenin master Bruwer Raats rivals the finest Loire Valley Chenin. "Really clean-cut, with white peach, honeysuckle and mineral notes that drive through the lengthy, well-defined finish. There's also great crunchy acidity buried here." Wine Spectator 89 Points

» Get this wine on Wine.com

Ingredients

Servings:
0.25 tsps
0.25 tsps cayenne pepper
cayenne pepper
1 cup
1 cup coconut milk
coconut milk
2 Tbsps
2 Tbsps cumin
cumin
2
2  eggplants
eggplants
6 cloves
6 cloves garlic
garlic
1
1  ginger
ginger
1 cup
1 cup greek yogurt
greek yogurt
1 Tbsp
1 Tbsp ground coriander
ground coriander
2 large
2 large diced heirloom tomatoes
diced heirloom tomatoes
1 tsp
1 tsp crushed red pepper flakes
crushed red pepper flakes
some
some salt
salt
2 tsps
2 tsps turmeric
turmeric
2
2  yellow onions
yellow onions
0.25 tsps cayenne pepper
0.25 tsps
cayenne pepper
1 cup coconut milk
1 cup
coconut milk
2 Tbsps cumin
2 Tbsps
cumin
2  eggplants
2
eggplants
6 cloves garlic
6 cloves
garlic
1  ginger
1
ginger
1 cup greek yogurt
1 cup
greek yogurt
1 Tbsp ground coriander
1 Tbsp
ground coriander
2 large diced heirloom tomatoes
2 large
diced heirloom tomatoes
1 tsp crushed red pepper flakes
1 tsp
crushed red pepper flakes
some salt
some
salt
2 tsps turmeric
2 tsps
turmeric
2  yellow onions
2
yellow onions

Equipment

slow cooker
slow cooker
frying pan
frying pan
bowl
bowl
slow cooker
slow cooker
frying pan
frying pan
bowl
bowl


Instructions

  1. Heat about cup of the coconut milk over medium heat in a large skilled. Saut the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes.
  2. Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine all spices and stir them together. Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sauting, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.
  3. About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.
  4. Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour). Serve the curry over quinoa and add a dollop of Greek yogurt on top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.33
Ingredient
¼ teaspoons cayenne pepper
1 cup coconut milk
2 tablespoons cumin
2 eggplants
6 cloves garlic
1 ginger
1 cup greek yogurt
1 tablespoon ground coriander
2 larges diced heirloom tomatoes
1 teaspoon crushed red pepper flakes
2 teaspoons turmeric
2 yellow onions
Price
$0.06
$1.38
$0.79
$3.03
$0.40
$0.04
$1.43
$0.31
$1.07
$0.10
$0.21
$0.48
$9.31

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
264k Calories
11g Protein
14g Total Fat
30g Carbs
23% Health Score
Limit These
Calories
264k
13%

Fat
14g
22%

  Saturated Fat
10g
69%

Carbohydrates
30g
10%

  Sugar
14g
16%

Cholesterol
2mg
1%

Sodium
245mg
11%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
72%

Fiber
10g
41%

Potassium
1147mg
33%

Iron
5mg
31%

Vitamin C
24mg
30%

Magnesium
98mg
25%

Phosphorus
246mg
25%

Vitamin B6
0.48mg
24%

Copper
0.46mg
23%

Folate
87µg
22%

Vitamin A
1052IU
21%

Vitamin B2
0.28mg
17%

Vitamin K
16µg
16%

Calcium
156mg
16%

Vitamin B3
2mg
14%

Vitamin B1
0.21mg
14%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Selenium
7µg
10%

Zinc
1mg
10%

Vitamin B12
0.38µg
6%

covered percent of daily need

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