Monday, February 7, 2011

Eggplant and Chickpea Curry

In the mood to try something new, I came across Healthy Girl's Vegan Indian Eggplant Curry. It looked good and I had all of the spices that needed to go into it (minus the fenugreek, which is more of an optional flavor), so I gave it a shot and it was delish! I added a little protein into the dish (chickpeas!) so it could be a more nutitionally-balanced entree! I served this with sticky brown rice for David and he enjoyed it! I plan to make this again this week! Yum!

Eggplant and Chickpea Curry

  • 1 Tbsp coconut oil
  • 1 large onion, peeled and diced
  • 4-6 garlic cloves, minced
  • 1 (1-inch) piece of fresh ginger, peeled and grated on a microplane
  • 1 jalapeno pepper, seeded and minced
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup vegetable broth
  • 1 large eggplant, peeled and cubed
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  1. Heat oil in a large saucepan. Add the onions, garlic, ginger and jalapeno and cook for 10 minutes.
  2. Add the tomatoes to the pan and cook for 5 minutes.
  3. Add the broth, eggplant, peppers, chickpeas, salt, turmeric, coriander and cumin and cook over medium heat, stirring occasionally, for 70 minutes.
  4. Serve immediately or reheat before serving.
  5. Optional: Serve over brown rice.


1 comment:

  1. Yay! I converted you to coriander. :) This looks really good and I'm glad even David enjoyed it!