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Eggplant Curry
  (153 ratings) Nutrition Information:
Calories: 310Protein: 9 g Carbs: 52 g Fat: 8 g Saturated Fat: 1 g Sodium: 450 mg Fiber: 4 g
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This spicy, savory dish often found on Indian restaurant menus can easily be made at home! Serve with steamed rice.
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Ingredients:
2 Tbsp peanut oil
1 Tbsp mustard seeds
2 Tbsp sesame seeds
2 tsp ground cumin
1 1/2 cups chopped onion
1 1/2 tsp salt
2 tsp, turmeric
1/4 tsp, cayenne pepper (can add more if you like hot foods)
2 medium eggplants (7 - 8 inches long, 4 inches in diameter) cut into 1 inch cubes water as needed
2 cups frozen or fresh green peas
1 small bunch fresh cilantro, minced
1 Tbsp mustard seeds
2 Tbsp sesame seeds
2 tsp ground cumin
1 1/2 cups chopped onion
1 1/2 tsp salt
2 tsp, turmeric
1/4 tsp, cayenne pepper (can add more if you like hot foods)
2 medium eggplants (7 - 8 inches long, 4 inches in diameter) cut into 1 inch cubes water as needed
2 cups frozen or fresh green peas
1 small bunch fresh cilantro, minced
Directions:
| 1 | Heat oil over medium heat in a very large and deep skillet or Dutch oven. Add mustard and sesame seeds, and cumin. |
| 2 | Sauté 5 minutes. Add onion, salt, turmeric, and cayenne. Cook stirring occasionally for 8 - 10 minutes or until onions are translucent. |
| 3 | Add eggplant. Cook covered stirring regularly, bringing bottom layer of eggplant to the top. Cook for 15 - 20 minutes or until eggplant is soft. |
| 4 | You may have to add a little water if mixture gets too dry. Steam peas until they are just tender and bright green. Serve the curry mixture over rice, topped with peas and fresh minced cilantro. |
| 5 | ENJOY! |
| Ratings & Reviews |
(153 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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