Eggplant_Spinach__Garbanzo_Bean_Curry.jpg

Eggplant, Spinach & Garbanzo Bean Curry

Eggplant, Spinach & Garbanzo Bean Curry Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 whole EGGPLANT,RAW organic eggplant, with skin, diced
  • ½ tsp(s) SALT,TABLE Celtic sea salt
  • 1 medium ONIONS,RAW organic onion, diced
  • 2 Tbsp(s) GARLIC,RAW organic garlic, minced
  • 2 Tbsp(s) GINGER ROOT,RAW organic ginger, grated
  • 2 medium TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE organic tomatoes, seeded and diced
  • 1 cup(s) WATER,BTLD,NON-CARBONATED,EVIAN spring water
  • 2 tsp(s) Simply Organic Garam Masala
  • 2 Tbsp(s) MUSTARD SEED,YELLOW mustard seeds
  • 1 Tbsp(s) VEGETABLE OIL,COCONUT organic virgin coconut oil
  • 1 ½ cup Eden Foods Organic Garbanzo Beans (Chick Peas)
  • 6 cup Earthbound Farm Baby Spinach
  • ¼ tsp(s) PEPPER,RED OR CAYENNE organic cayenne pepper
Instructions
  1. Place the eggplant in a colander, sprinkle with sea salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.
  2. Place the mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from the heat and reserve.
  3. Heat half of the oil in a large skillet over moderate heat. Saute the eggplant, stirring occasionally, until soft and golden. Remove from the heat and reserve in a bowl with the mustard seeds.
  4. Heat the remaining oil in a medium saucepan over medium-high heat. Add the onion and garbanzo beans. Saute until the onion is golden and soft. Add the spinach, stirring until wilted, about 2 minutes.
  5. Mix in the garlic and ginger, and cook just until aromas are released, then stir in spices.
  6. Add the tomatoes and water, turn the heat to high and bring to a boil.
  7. Stir in the eggplant and cook just until heated through, about 2 minutes.
  8. Serve.
 

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Nutrient Information Per Batch

1176.83 kcal Calories, 892.34 mg Calcium, 225.12 g Carbohydrate, 0 mg Cholesterol, 24.07 g Total Fat, 94.05 g Fiber, 43.7 mg Iron, 371.33 mg Magnesium 3514.82 mg Potassium, 61.96 g Protein,19.09 mcg Selenium, 1954.19 mg Sodium, 30.44 g Sugars, 8.69 mg Zinc, 12.62g Saturated fat, 0 trans Fat, 3.01 g Monounsaturated fats, 1.55 g Polyunsaturated fats, 29415.8 IU Vitamin A, 1.16 mg Vitamin B6, 0 mcg Vitamin B12, 185.61 mg Vitamin C, 0 IU Vitamin D, 3.46 Vitamin E, 40.47 mcg Vitamin K, 293.53 mcg Folate,0.78 mg Vitamin B1(Thiamin),10.39 mg Vitamin B3(Niacin),0.71 mg Vitamin B2(Riboflavin), 6329.58 mcg Lycopene, 421.4 mcg Lutein and Zeaxanthin, 0.36 g ALA, 0 g EPA, 0 gDHA,879.31 mg Phosphorous, 2.41 mg Manganese, 248.46 mcg Alpha carotene, 1307.42 mcg Beta carotene, 31.26 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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