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.
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
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Start by following Emily’s instructions for preparing roasted eggplant. Roast in the oven or on your grill until charred. Set aside.
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While the eggplant is roasting add the sunflower oil to a medium/large pot over medium heat.
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Once hot, add tomatoes + juices. *Be careful because it will spatter!
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Stir and let simmer while you chop the onion + garlic.
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Add onion, garlic, bell pepper, and all spices to the pot.
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Stir, cover + reduce heat to simmer for 20min. *If cooking with millet, start cooking your millet now.
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Uncover, add chickpeas, stir + continue to simmer [uncovered] for 10min.
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Taste + add more salt/pepper if desired.
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Stir in eggplant and cook 5min longer.
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Top millet [or any other grain/pasta] with the veggie mixture.