Other Main Dishes
Eggplant & Garbanzo Curry
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Family Tested & Approved
petite diced tomatoes, undrained
eggplant, 1" cubes
curry powder, more to taste
garbanzo beans, rinsed and drained
fresh cilantro, chopped
low-fat greek yogurt - optional
Heat the oil over medium-high heat, cook the onion, stirring occasionally, 4-5 minutes.
Stir in the tomatoes, eggplant, curry powder, salt and pepper. Cook and stir 2-3 minutes.
Stir in the garbanzo beans and cook until heated through, 3-4 minutes. Remove from heat and stir in the cilantro.
Cook the rice according to package directions. Remove from heat, cover and let rest 5 minutes, fluff with a fork.
Serve the curry over the rice, with a dollop of Greek yogurt and chopped cilantro.