Curried Eggplant, Squash and Chick-Pea Stew Recipe

Looking for an easy Curried Eggplant, Squash and Chick-Pea Stew recipe? Learn how to make Curried Eggplant, Squash and Chick-Pea Stew using healthy ingredients.


Submitted by wagrph

Makes 4 servings



Great Indian styler vegatarian stew

Recipe Ingredients for Curried Eggplant, Squash and Chick-Pea Stew

1 tablespoon olive oil
1 cup diced bell pepper
1/2 cup diced onion
2 1/2 teaspoon curry powder
2 cloves of garlic
1 teaspoon salt
2 1/2 cups eggplant
1 1/2 cups butternut squash
1 1/2 cups chick peas
1 cup water
1/4 cup white wine
1/2 cup fat free yogurt
4 tablespoons parsley

Recipe Directions for Curried Eggplant, Squash and Chick-Pea Stew

  1. Saute bell pepper and onion for 5 minutes

  2. Stir in curry powder, garlic and salt

  3. Add eggplant, squash, chick-peas, water and wine

  4. Cover and bring to boil

  5. Reduce heat and simmer 20-25 minutes until squash and eggplant are tender

  6. Season with hot sauce to taste

Categories

Main Dish

Nutrition Facts
Serving Size 347.2g
Amount Per Serving
Calories
223
Calories from Fat
43
% Daily Value*
Total Fat
4.8g
7%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
884mg
37%
Potassium
667mg
19%
Total Carbohydrates
36.3g
12%
Dietary Fiber
8.0g
32%
Sugars
6.4g
Protein
8.0g
Vitamin A 133% Vitamin C 87%
Calcium 14% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Contains alcohol
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