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!

Preparation

 

  1. Prep: Preheat the oven to 350° F. 
  2. Sauté: Chop the onion and one garlic clove, then sauté for a couple of minutes to soften. 
  3. 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.
  4. Cook the rice: Meanwhile, cook your rice according to the packet’s instructions. 
  5. 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. 
  6. Assemble: Add fresh cilantro to the curry before serving, and enjoy with the rice and warm flatbreads.