Eggplant Chickpea Curry

Any time I see a recipe labeled “curry” it catches my eye. This one from Fat Free Vegan Kitchen did, especially. (Look how pretty her picture is! Must get Indian décor bowls and plates.) When I got home hungry and late at night last night, I didn’t want to follow her steps of baking the eggplant, peeling it, yadda yadda yadda, so I took a cue from her ingredient list and went from there.

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{look at my super cute measuring spoons! LOVE them – thanks Kath!}

(My) Ingredients:

1 large eggplant, diced
1 medium onion, chopped
1 bell pepper seeded and diced
1 head cauliflower, cut into bite sized florets
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 garlic cloves, chopped
1 14-ounce can diced tomatoes (fire-roasted preferred)
1/2 teaspoon hot red pepper flakes
1 15-ounce can cooked chickpeas, rinsed and drained
1/4 cup minced cilantro
1+ tablespoons garam masala
olive oil
salt to taste

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1. I started earlier in the afternoon by dropping some brown Jasmine rice into my rice cooker. I love coming home to that popcorn-y smell.

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2. Drizzle olive oil over eggplant and onion on a cookie sheet, sprinkle with garam masala, and toss to coat. Then bake in a 375 degree oven for about 35-45 minutes until the cauliflower is tender and the eggplant pretty soft.

3. Meanwhile, sautee garlic, onion, and pepper 5 minutes until soft in a large pan. Then add cumin, coriander, hot red pepper flakes, and tumeric and mix around a bit. Next drop in the chickpeas and tomatoes (with juice) and cook/simmer for another 7 or so minutes.

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4. When the cauliflower and eggplant are done baking, mix them into the pan with the chickpea mixture and cook a few more minutes to blend all the flavors.

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5. Top a scoop of rice in each bowl, and then a scoop of the curry and sprinkle on some cilantro. 

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This wound up taking slightly more time than I wanted (I was hungry!) and I realized I used the rice cooker, oven, and stove, when normally I only use one but the end result was worth it. It’ll stretch for several meals and leftover lunches, which is my favorite part. There was just a hint of the garam masala and since I like it so much, next time I’ll add more, and the red pepper flakes added the perfect amount of heat.

4 Comments

  1. Posted February 10, 2011 at 8:35 am | Permalink

    Cute measuring spoons! This meal is a go-to one for me a lot, sans eggplant.

  2. Posted February 10, 2011 at 2:10 pm | Permalink

    Yum! This sounds good and how much fun is cooking with heart shaped spoons!? xo

  3. Posted February 10, 2011 at 2:45 pm | Permalink

    This looks fantastic – both healthy and hearty!

  4. Posted February 12, 2011 at 6:26 pm | Permalink

    Looks good. I’m learning to like eggplant :p You should try cooking chickpeas and freezing them. Super easy and I swear, they taste better than canned!

One Trackback

  1. […] This post was mentioned on Twitter by Janel Ovrut MS RD and Janel Ovrut MS RD, Elizabeth Jarrard. Elizabeth Jarrard said: @dietitianjanel heart tablespoons make everything better. but this curry looks delicious! http://bit.ly/ei2Qbz #vegan #recipe […]

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