Creamy Indian Tomato-Eggplant Curry with Basmati Rice & Yogurt
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 cupbasmati rice
- 16 fl ozchicken or vegetable broth
- 2eggplants
- 2 (1 inch) piecesginger root
- 8 fl ozheavy whipping cream
- 1 (24 oz) jarmarinara sauce
- ½ cupplain Greek yogurt
- 1 mediumyellow onion
- curry powder
- garlic powder
- salt
- virgin coconut oil
Cookware
- chef's knife
- colander
- cutting board
- grater (optional)
- large pot
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
Per serving
- Calories
- 672
- Protein
- 16g
- Carbs
- 77g
- Fat
- 37g
- Fiber
- 15g
- Sodium
- 795mg
Method
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