Curried Veggies with Roasted Eggplant + Chickpeas

(from Bridgette’s recipe box)

*Feel free to use unrefined coconut oil instead of sunflower oil, or any other high heat oil.

*Want some heat? Add cayenne or garam masala.

*I haven’t found ground fenugreek yet, but instead ground the seeds [?] into powder.

*This would be great eaten with quinoa, creamy coconut rice, or even pasta.

Categories: entre, not tried

Ingredients

  • 1T sunflower oil
  • 1.5c cooked chickpeas [or 1, 15oz can]
  • 1 large eggplant
  • 1-2T coconut oil, melted
  • salt
  • 1 medium sweet onion, chopped
  • 1 large sweet bell pepper, chopped [or about 2c frozen bell pepper mix]
  • 1, 28oz can whole peeled tomatoes + juice
  • 1.5T curry
  • 1T fresh garlic, minced
  • 1/4t turmeric
  • 1/2t ground fenugreek
  • 1/4t coriander
  • 1/2-3/4t fine grain sea salt
  • black pepper

Directions

  1. Start by following Emily’s instructions for preparing roasted eggplant. Roast in the oven or on your grill until charred. Set aside.

  2. While the eggplant is roasting add the sunflower oil to a medium/large pot over medium heat.

  3. Once hot, add tomatoes + juices. *Be careful because it will spatter!

  4. Stir and let simmer while you chop the onion + garlic.

  5. Add onion, garlic, bell pepper, and all spices to the pot.

  6. Stir, cover + reduce heat to simmer for 20min. *If cooking with millet, start cooking your millet now.

  7. Uncover, add chickpeas, stir + continue to simmer [uncovered] for 10min.

  8. Taste + add more salt/pepper if desired.

  9. Stir in eggplant and cook 5min longer.

  10. Top millet [or any other grain/pasta] with the veggie mixture.

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