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eggplant & garbanzo curry

(1 RATING)
18 Pinches
LeaHamm avatar
Fredonia, KS
Updated on Feb 8, 2013

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.

prep time 20 Min
cook time 30 Min
method Stove Top
yield 4 serving(s)

Ingredients

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

How To Make eggplant & garbanzo curry

  • Step 1
    Heat the oil over medium-high heat, cook the onion, stirring occasionally, 4-5 minutes.
  • Step 2
    Stir in the tomatoes, eggplant, curry powder, salt and pepper. Cook and stir 2-3 minutes.
  • Step 3
    Stir in the garbanzo beans and cook until heated through, 3-4 minutes. Remove from heat and stir in the cilantro.
  • Step 4
    Cook the rice according to package directions. Remove from heat, cover and let rest 5 minutes, fluff with a fork.
  • Step 5
    Serve the curry over the rice, with a dollop of Greek yogurt and chopped cilantro.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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