Eggplant Chickpea Curry
I was having way too much fun adding colorful vegetables to this eggplant chickpea curry, so this dish wound up making quite a bit - especially with the chickpeas. That was great, because we then had enough for lunch the next day
Servings: 4 servings
Ingredients
- 4 cup eggplant, chopped
- 1 cup onion, chopped
- 2 clove fresh garlic, minced
- 1 tsp olive oil, (or 1 tbsp veggie broth, water, or white wine)
- pinch sea salt
- 1 Tbsp curry powder, more or less to your tastes
- 1/2 tsp ground cardamom, optional
- 2 cup chickpeas, cooked or canned
- 1 cup broccoli, chopped
- 1 cup bell pepper, chopped
- 1/2 cup fresh parsley, chopped
- 1 cup coconut milk, canned
- 1/4 tsp sea salt, more or less to your tastes
- 2 tbsp sunflower seeds, toasted
Instructions
- Saute the eggplant, onion and garlic in a bit of oil, veggie broth, water or white wine. If the eggplant looks like it needs more moisture, add a pinch of salt to the pan before adding oil and see the moisture start to come out.
- Once the onions are softened, add the spices and a pinch of salt if you haven't added it already.
- Add the chickpeas to the pan, and stir them in to get infused with the flavor of the spices.
- Add the rest of the chopped veggies and parsley, and another pinch of salt to help them soften quickly. Stir the fresh vegetables in, and give them just a few minutes on the heat to soften but not cook too much.
- Stir in the coconut milk and add enough salt to bring out and merge the flavors of all the spices.
- Serve on its own or over a bed of brown rice, quinoa, fresh spinach or kale. Top it off with some toasted sunflower seeds or another nut/seed.
Nutrition
Calories: 367kcal | Carbohydrates: 43g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 747mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1950IU | Vitamin C: 147.7mg | Calcium: 110mg | Iron: 5.2mg
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