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Eggplant Curry

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
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,primal,gluten free,lacto ovo vegetarian,primal antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Indian,Asian
spoonacular Score:66%

Spoonacular Score: 66%

 

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Eggplant Curry might be a recipe you should try. For $2.77 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 11g of protein, 14g of fat, and a total of 266 calories. 2 people have tried and liked this recipe. If you have ground coriander, garlic, eggplants, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 6 hours. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good. If you like this recipe, take a look at these similar recipes: Eggplant Curry, Eggplant Curry, and Curry Eggplant.

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Graham Beck Bliss Nectar with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Graham Beck Bliss Nectar

For those who do not like it dry, the Graham Beck Demi-Sec is a fine excuse for self-indulgence and frivolity. Light yeasty aromas, with hints of butterscotch, honey and praline, this delectable bubbly will stimulate your sweeter senses.Blend: 39% Chardonnay, 61% Pinot Noir

» 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
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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
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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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