640 South State StreetDover, Delaware 19901
21 West Clarke AvenueMilford, Delaware 19963
401 North Carter RoadSmyrna, DE 19977
640 S. State StreetDover DE 1990121 West Clarke AvenueMilford DE 19963
301 Jefferson AveMilford, DE 19963
1275 S. State StreetDover, Delaware 19901
1 small eggplant (about 3/4 pound)
1 small zucchini
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped (about 1/2 cup)
1 piece fresh ginger, about 1 inch, grated
1 tablespoon curry powder
1/4 pound small fresh mushrooms
1 cup diced tomatoes (peeled and seeded)
1 15-ounce can no-salt-added chickpeas (also called garbanzo beans)
1 14-ounce can light coconut milk
1 cup fresh cilantro, chopped, for garnish
Wash and trim eggplant. Do not peel. Quarter and remove seeds. Cut into 1-inch cubes. Eggplant should yield about 3 cups. Wash and trim zucchini. Cut into 1-inch cubes. You should have about 1 cup. Heat olive oil in a large pot. Add garlic, onion, and eggplant. Saute until eggplant begins to soften, about five minutes. Add zucchini, ginger, curry powder, mushrooms, and diced tomato. Cook for two minutes. Add chickpeas and coconut milk. Cook on medium heat until all ingredients are heated through. Serve with hot rice and garnish with fresh chopped cilantro.
Each serving contains about 276 calories, 9 g protein, 14 g fat, 0 mg cholesterol, 29 g carbohydrates, 8 g fiber, and 31 mg sodium. A 1/2-cup serving of brown rice adds about 109 calories, 2 g protein, less than 1 g fat, 23 g carbohydrates, 2 g fiber, and 1 mg sodium.
To make this recipe gluten free, use only spices or condiments that are gluten free. Read food labels carefully and contact the company if you have any questions.
Bayhealth is Southern Delaware’s healthcare leader with hospitals in Dover and in Milford. Bayhealth provides a wide range of medical services, including cardiovascular, cancer, orthopaedics and rehabilitation, pediatrics, respiratory care, sleep care, surgical weight loss and women’s services.