Eggplant Chickpea Curry

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Course: Main Dish

Cuisine: Indian

Author: Heather Nicholds

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

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