Eggplant & Garbanzo Curry

Eggplant & Garbanzo Curry

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Leah Hamm

By
@LeaHamm

This top-of-the-stove main dish is quick and easy when you need to get a meal on the table in a hurry. Substitute sun-kissed vine-ripened tomatoes whenever possible. The flavor improves if made a day ahead.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 1 Tbsp
    olive oil
  • 1 medium
    onion, chopped
  • 1 can(s)
    petite diced tomatoes, undrained
  • 1 medium
    eggplant, 1" cubes
  • 2 tsp
    curry powder, more to taste
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 c
    boiling water
  • 1 can(s)
    garbanzo beans, rinsed and drained
  • 1/2 c
    fresh cilantro, chopped
  • 1 c
    long-grain rice
  • 1/2 c
    low-fat greek yogurt - optional

How to Make Eggplant & Garbanzo Curry

Step-by-Step

  1. Heat the oil over medium-high heat, cook the onion, stirring occasionally, 4-5 minutes.
  2. Stir in the tomatoes, eggplant, curry powder, salt and pepper. Cook and stir 2-3 minutes.
  3. Stir in the garbanzo beans and cook until heated through, 3-4 minutes. Remove from heat and stir in the cilantro.
  4. Cook the rice according to package directions. Remove from heat, cover and let rest 5 minutes, fluff with a fork.
  5. Serve the curry over the rice, with a dollop of Greek yogurt and chopped cilantro.

Printable Recipe Card

About Eggplant & Garbanzo Curry

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Dairy Free Soy Free
Other Tags: Quick & Easy Healthy



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