Directions:
- Heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
- Add onion, cook about 8 minutes until soft and gold.
- Add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
- Add salt and spices, cook 3 minutes stirring
- Add tomato paste, tomatoes, bay leaves and coconut milk.
- Bring to a simmer over medium, reduce heat and simmer 10 minutes.
- In the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
- Add zucchini to the tomato mixture, simmer 3 minutes.
- Add chicken and cook through, about 10 minutes.
- Add eggplant, stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.2 Kcal (1575 kJ) | ||
| Calories from fat | 221.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.59g | 38% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 771.4mg | 32% | |
| Potassium | 1179.35mg | 25% | |
| Total Carbs | 15.89g | 5% | |
| Sugars | 7.18g | 29% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 27.82g | 56% | |
| Vitamin C | 39mg | 65% | |
| Iron | 2.3mg | 13% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.66 Kcal (380 kJ) | ||
| Calories from fat | 53.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 38% | |
|---|---|---|---|
| Cholesterol | 16.12mg | 22% | |
| Sodium | 185.91mg | 32% | |
| Potassium | 284.23mg | 25% | |
| Total Carbs | 3.83g | 5% | |
| Sugars | 1.73g | 29% | |
| Dietary Fiber | 1.32g | 22% | |
| Protein | 6.7g | 56% | |
| Vitamin C | 9.4mg | 65% | |
| Iron | 0.6mg | 13% | |
| Calcium | 14.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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