Monday, August 29, 2016

Meatless Monday - Curry Chickpea Spinach

Curry Chickpea, Spinach and Eggplant
Curry Eggplant, Chickpea and Spinach

It’s always a struggle to find vegetarian meals that the meat eaters in my house will gobble up. This one is definitely is a winner. It’s full of flavour and has texture, which eliminates the complaints of eating a meatless meal.
Curry Chickpea Eggplant and Spinach
Curry chickpea with a dollop of Yogurt 

Curry Chickpea, Spinach and Eggplant

Serves 3 or 4 small meals

2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 gloves garlic, minced
1 tablespoon fresh ginger, chopped fine
1 medium sized eggplant, peeled and cut into small cubes
1 jalapeño pepper, seeded, chopped fine
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
1 teaspoon salt
1 cup tomato sauce
1 medium-large tomato, chopped
1/3 cup fresh chopped cilantro
4 cups fresh spinach, chopped
1 can 14 fl oz chickpeas, drained and rinsed
1/2 cup plain Greek yogurt

Heat oil in a medium-large saucepan over medium-high heat. 

Add onions and sauté until soft, about 3 minutes, stirring frequently. 

Add garlic, ginger, eggplant, and jalapeño pepper and cook stirring about 3 more minutes until eggplant softens. Add ¼ cup of water to prevent sticking. 

Add cumin seeds, cumin, turmeric, curry powder, red pepper flakes, and salt. Stir until fragrant.

Add another ¼ cup of water, tomato sauce, tomatoes, cilantro, and spinach. 

Stir until spinach is wilted. Add chickpeas and simmer ten minutes, stirring occasionally. 

Using a potato masher, mash most of the chickpeas. Season with salt and pepper. 

Serve with the plain Greek yogurt.

Eggplant, Curry, Chickpea and Spinach
Eggplant, Chickpea, Spinach Curry

Other Recipes To Try:

Vegetarian Lentil Shepherd's Pie
Vegetarian Lentil Shepherd's Pie

Vegetarian Tamale Pie
Vegetarian Tamale Pie

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