April 28th, 2024
Recipes
Eggplant and Chickpea Curry
Valentina P
- Difficulty
•
- Time 30"
Eggplant and Chickpea curry made with tender eggplant, spinach, tinned tomatoes, and chickpeas cooked until creamy and thick. Perfect with rice.
How To MakeDiet Type: Plant-based
Shopping List
- 1 large globe eggplant (about 1.25 pounds)
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas drained and rinsed
- 5 handfuls spinach
- 4 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon EACH coriander and cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 cup parsley, chopped (or cilantro)
- 2 tablespoons lemon juice
Instructions
- Step 1: Peel and cube the eggplant.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds.
- Step 3: Add the tomato paste, coriander, cumin, cayenne, and salt. Cook for 1 minute, stirring often.
- Step 4: Pour in the tomatoes (with their juice), eggplant pieces, and 1 cup of water. Cover with a lid and simmer for 10 minutes. Stir every few minutes.
- Step 5: Uncover and use a spatula to the mash the eggplant lightly. Add the chickpeas and spinach. Simmer for 10 minutes, stirring often.
- Step 6: Turn off the heat and stir in the lemon juice and parsley.
- Serve: Divide the curry into bowls and enjoy. We like this with rice and a dollop of non-dairy yogurt.
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What you should eat next
Eggplant and Chickpea Curry
PT30M 1 large globe eggplant (about 1.25 pounds) 1 (15 ounce) can diced tomatoes 1 (15 ounce) can chickpeas drained and rinsed 5 handfuls spinach 4 garlic cloves, minced 1/4 cup extra virgin olive oil 1 tablespoon tomato paste 1 teaspoon EACH coriander and cumin 1/2 teaspoon cayenne 1/2 teaspoon salt 1/4 cup parsley, chopped (or cilantro) 2 tablespoons lemon juice Gluten Free Vegan 4 Servings
Ingredients:
