Eggplant & Chickpea Curry with Couscous
With this simple recipe, you can have curry at home tonight and tasty leftovers for
lunch tomorrow. The eggplant-chickpea pairing is classic, but feel free to use other
veggies, or beans, if you prefer.
Servings: 3 servings
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 eggplant, diced
- pinch sea salt
- 1 Tbsp fresh ginger, peeled and minced (optional)
- 1 14oz can chickpeas, rinsed and drained (approx 1 1/2 cups cooked)
- 1 tomato, chopped, or 1 cup canned diced tomatoes
- 1 1/2 cup couscous, dry
- 2 1/4 cup boiling water
- 3 ounces Coconut Curry Sauce
- fresh cilantro, or parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, eggplant, and a pinch of salt and sauté for about 5 minutes, until softened. Add the ginger (if using), chickpeas, and tomato and cook for about 5 minutes more, until softened
- Meanwhile, in a medium heat-proof bowl, combine the couscous and boiling water. Cover and let sit.
- Stir the coconut curry sauce into the cooked vegetables.
- Fluff the couscous with a fork. Divide it among three bowls or lunch containers. Top with the veggies.
Notes
SUBSTITUTION TIP: If you don’t like eggplant, try mushrooms or zucchini.
Nutrition
Calories: 577kcal | Carbohydrates: 90g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 211mg | Potassium: 493mg | Fiber: 10g | Sugar: 14g | Vitamin A: 600IU | Vitamin C: 22.3mg | Calcium: 290mg | Iron: 2.7mg
