High Protein Brinjal Curry
Elevate your weeknight dinner with this wholesome and flavorful High Protein Brinjal Curry, a perfect fusion of creamy eggplant and hearty chickpeas. Infused with aromatic spices like cumin, coriander, and turmeric, and simmered in a rich tomato-onion base, this curry strikes the right balance between nutrition and taste. Coconut oil adds a subtle nutty richness, while garam masala and fresh cilantro provide a vibrant finish. Ideal for vegetarians or anyone seeking a protein-packed meal, this dish pairs beautifully with steamed rice or warm flatbreads. With a prep time of just 20 minutes and serving up to four, it's a convenient yet impressive addition to your Indian-inspired recipe repertoire.
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Recipe Information
Ingredients
- 500 grams Brinjal (eggplant)
- 200 grams Chickpeas
- 1 large Onion
- 2 medium Tomato
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Coconut oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 2 tablespoons Cilantro
- 250 milliliters Water
Instructions
Start by soaking the chickpeas in water overnight or for at least 8 hours.
Drain the soaked chickpeas and rinse them well.
Chop the brinjal into medium-sized cubes. Finely chop the onion, tomatoes, garlic, and ginger.
Heat coconut oil in a large pan over medium heat. Add chopped onions and sauté until they are golden brown.
Add garlic and ginger; stir for a minute until fragrant.
Mix in the chopped tomatoes and cook until they become soft and pulpy.
Stir in the ground cumin, coriander, turmeric powder, and red chili powder. Cook for another minute.
Add the chopped brinjal, drained chickpeas, and salt to the pan. Mix everything well to coat with the spices.
Pour the water into the pan, bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the brinjal is tender and chickpeas are cooked through.
Stir in the garam masala and let it simmer for another 5 minutes.
Turn off the heat, garnish with finely chopped cilantro, and serve hot with rice or flatbreads.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 57.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2740 mg | 58% | |
*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.
