Eggplant & Chickpea Curry with Couscous

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Course: Lunch-To-Go, Main Dish

Cuisine: Indian

Author: Heather Nicholds

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.

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