14 ingredients
4 cup Rice brown medium grain cooked without salt
2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant raw
3 tbsp Olive or extra virgin olive oil
1/4 tsp Pepper black
2 cup, chopped Onions raw
3 cloves Garlic raw
2 tsp Ginger root raw
3 plum tomato Tomatoes red raw
1/4 cup Cilantro or coriander leaves fresh or raw herb
1 fruit (2" dia) Limes raw
1 tbsp Curry paste red
15oz Chickpeas or garbanzo beans canned no salt added
15oz Coconut milk canned light
1 tsp Salt
9 steps
- If you do not have cooked brown rice on hand, then make it according to package directions. You can use regular, instant, or microwavable rice for this recipe.
- Preheat oven to 450F. Line a baking sheet with parchment paper (or oil it).
- Cut unpeeled eggplant into 1-inch pieces, spread out in a single layer on baking sheet. Drizzle with 2 tbsp of oil, and sprinkle with black pepper. Bake for 20 minutes or until tender.
- While eggplant is baking, heat the remaining 1 tbsp of oil in a skillet over medium-high heat. Add onion and saute for about 3-4 minutes or until softened.
- Grate or mince garlic and ginger. Chop plum tomatoes. Chop fresh cilantro. Slice lime into 6 wedges.
- Add garlic, ginger, and red curry paste to skillet and saute for about 1 minute, stirring constantly.
- Add tomatoes, chickpeas, coconut milk, and salt to skillet and allow mixture to come to a boil. Turn heat down and simmer for about 15 minutes so that sauce reduces and thickens.
- Add the cooked eggplant to the skillet and stir to mix. Remove from heat.
- Serve 1 1/3 cup curry over 2/3 cup cooked rice with a lime wedge on the side. Top with cilantro. Enjoy!
Tips:
1/2 inch raw ginger makes about 1 1/2 tsp grated.
3 medium cloves garlic make about 1 tbsp grated.
2 large onions make about 2 cups chopped.
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