Recipe: Chickpea and Eggplant Coconut Curry

eggplant-356165_640

This is a staple meal in our home, it is Vegan/Vegetarian friendly and my husband loves it, he requests it weekly and our toddler loves it too! I adapted this recipe from Half Baked Harvest’s Simple Almond Chicken, Chickpea and Eggplant Curry. They have so many amazing recipes on their site. It is definitely worth following their Pinterest board for inspiration. This recipe is so simple to make it is weeknight dinner friendly! It is also scrumptious enough to serve for friends.

Here is my adapted recipe, hope you love it as much as we do!

Chickpea and Eggplant Coconut Curry

Ingredients
Rice
4 cups Water
2 cups basmati rice
* we use a rice cooker *

Curry
1 cup olive oil
1 large eggplant, sliced into rounds and then halved
1/2 cup button mushrooms, sliced
1/2 cup shiitake mushrooms, sliced
1/2 cup cherry tomatoes
2 cups fresh spinach
2 teaspoons fresh ginger
5 cloves garlic, minced or grated
2 tablespoons Thai red curry paste
1 tablespoon curry powder
1 Can Coconut Milk
3 tablespoons creamy almond or peanut butter
1 (15 ounce) can chickpeas, rinsed + drained
1/2 cup fresh cilantro, chopped

Instructions
Cook the rice according to your slow cooker.
For the Curry, Heat a large skillet over medium-high heat and add sliced eggplant brushed with olive oil on each side, cook until slightly translucent and flip, you can also brush with olive oil and bake in the oven, depending on your time. Once the Eggplant has been slightly cooked add to a large pot with 1 tablespoon olive oil. To the eggplant add sliced mushrooms and saute about 5 minutes. Once the mushrooms have sweat a little add tomatoes, ginger, garlic. Saute the veggies another 5 minutes or until they just begin to soften and the tomatoes burst. Then add the curry powder, curry paste, nut butter, and coconut milk. Cook everything for a few minutes or until red curry paste and nut butter is mixed in, bring the mixture to a boil, then add chickpeas and spinach and cook on medium low for about 10 minutes to let all the flavours merry together. Serve over rice, add cilantro for garnish. Enjoy!

let me know how you and your family like it!

natasha

Leave a Reply