Get ready to add another delicious vegetarian curry to your recipe collection!
It doesn’t matter if it’s Meatless Monday – you’ll want to make this spicy eggplant curry every day of the week.
With chunks of tender eggplant and spoonfuls of garbanzo beans, combined with a little heat from red chili peppers, and a luscious coconut milk sauce infused with aromatic spices, you won’t have any issues eating your daily intake of veggies!
Make it a complete meal with a generous serving of brown rice and a garnish of fresh cilantro leaves.
Meat? What meat?
You deserve pure, vegetarian bliss for your next dinner! Make the recipe now:
Cooking by the Numbers…
Step 1 – Get the Mise en Place Ready
Set out the eggplant, onion, chili peppers, ginger, and fresh cilantro.
Step 2 – Cube, Dice, and Chop
Step 3 – Saute the Veggies
Heat the olive oil in a large skillet, and saute the onions and eggplant until the onions are translucent and soft. This will take around 10 minutes.
Step 4 – Add the Spices
Step 5 – Simmer
Add the red chili pepper, garbanzo beans, water, and coconut milk, and bring the heat down to low, letting the mixture simmer for 40 minutes. Add salt to taste.
Step 6 – Cook the Rice
While the stew is simmering, combine the rice with water in a large pot and bring to a boil.
Once boiling, reduce the heat to low and cook the rice, covered, for the next 35 minutes.
Step 7 – Garnish and Serve
Garnish the finished meal with freshly chopped cilantro and serve it with the rice.
A Healthy Vegetarian Meal with Spicy Flair
This recipe for a tasty eggplant stew has as much feisty flavor as it does healthful goodness.
It’s filled with nutrient-dense ingredients, from the array of fresh, healthy veggies to the mix of spices that are all rich in antioxidants.
And chill out from all that heat with a tall glass of a cool and creamy Indian lassi.
Do you have any fun ideas for cooking with eggplant? We love these recipes:
What are your favorite ways to use spices to flavor a vegetarian dish? Come chat with me in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a full-time cheesemonger and specialty foods buyer living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.