Eggplant, Potato, And Chickpea Curry

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)
CAL
343
FAT
40%
CHOL
0%
SOD
65%

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Ingredients for 4 servings

1 eggplant, about 12 ounces/340 g

8 ounces (226 g) Yukon Gold potatoes or sweet potatoes

3 tablespoons sunflower oil or olive oil

1 teaspoon coriander seeds

1 medium yellow onion, finely chopped

1-inch piece of ginger, peeled and grated

2 small chilis, jalapeno or similar, seeded and chopped

2 teaspoons curry powder (We recommend S & B Curry Powder.)

1 tablespoon tomato paste

1-1/2 cups (360 ml) warm water

1 teaspoon salt

2 cups cooked chickpeas (or a 15-ounce can, drained and rinsed)

cilantro leaves for garnish

cooked brown rice or Indian flatbread (naan, paratha, chapati)

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