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

Ingredients

• 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

Directions

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.