Heart-Healthy Delicious Aubergine Curry
Dive into the rich, aromatic flavors of our Heart-Healthy Delicious Aubergine Curry, a wholesome plant-based dish that’s as nutritious as it is satisfying. Featuring tender aubergines simmered in a creamy coconut milk sauce infused with Indian-inspired spices like cumin, turmeric, and coriander, this recipe delivers layers of bold, warming flavor. Packed with protein-rich chickpeas, fresh tomatoes, and a zing of lemon juice, this curry is both hearty and light, making it perfect for a guilt-free yet indulgent meal. Ready in just an hour, it’s easy to whip up and pairs beautifully with brown rice or whole-grain naan for a nutritious, balanced dinner. Garnished with fresh cilantro, this dish is a vibrant celebration of health and taste, ideal for anyone looking to enjoy a flavorful, heart-smart recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium aubergines
- 2 tablespoons olive oil
- 1 large onion
- 3 large garlic cloves
- 1 inch fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 3 medium fresh tomatoes
- 1 cup coconut milk
- 1 can (15 oz) chickpeas
- 0.5 cup fresh cilantro
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Dice the aubergines into 1-inch cubes and set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Heat the olive oil in a large saucepan over medium heat.
Add the cumin seeds and sauté for about 30 seconds until fragrant.
Add the chopped onion, garlic, and ginger to the pan, and cook for 5-7 minutes until the onion is translucent.
Stir in the turmeric, coriander, and chili powder, cooking for another minute.
Chop the tomatoes and add them to the pan. Cook until they start to soften, about 5 minutes.
Add the diced aubergine cubes to the saucepan, stir well, and cover the pan. Let it cook for 10 minutes, stirring occasionally.
Pour in the coconut milk and add the drained chickpeas. Stir, cover, and simmer the curry for 15 minutes, or until the aubergine is tender.
Season the curry with salt and pepper, adjusting to taste.
Just before serving, stir in the lemon juice.
Garnish with freshly chopped cilantro, and serve hot with brown rice or whole-grain naan for a heart-healthy meal.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 59.0 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
