Eggplant and chickpea curry
Warm, garlic-coated flatbreads. Fluffy rice, cooked to perfection. Eggplant simmered in a rich curry sauce, packed with vibrant spices. What’s not to love? Finish it off with fresh cilantro, enjoy the cozy spices, and savor the hearty chickpeas—then snap a photo to share your masterpiece with loved ones!
Ingredients
Calories:
1120
Protein:
32
g
Eggplant and chickpea curry
- 1.0 red onion, chopped
- 1.0 garlic clove, minced
- 1.0 eggplant, cut into thin slices
- 1.0 tbsp. mild curry powder
- 1.0 jar of tomato purée
- 15.0 can chickpeas, drained and rinsed
- 1.0 cups brown rice
- fresh cilantro
For the flatbreads
- 3.0 garlic cloves, minced
- plant-based butter or margarine
- 2.0 vegan flatbreads
- fresh cilantro
Preparation
- Prep: Preheat the oven to 350° F.
- Sauté: Chop the onion and one garlic clove, then sauté for a couple of minutes to soften.
- Combine and cook: Cut the eggplant into thin strips and add to the pan with the curry powder. Stir to combine and sauté for a few more minutes. Add the tomato purée and chickpeas. Cover and cook for 10 minutes, stirring occasionally.
- Cook the rice: Meanwhile, cook your rice according to the packet’s instructions.
- Bake the flatbreads: For the flatbreads, sauté the garlic in plant-based butter until golden brown. Spread the garlic mixture evenly over the flatbreads and sprinkle with fresh cilantro. Wrap the flatbreads in foil and bake in the oven for 8 minutes.
- Assemble: Add fresh cilantro to the curry before serving, and enjoy with the rice and warm flatbreads.
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