Curried Eggplant with Tomatoes and Basil
Total Time: 1 hour, 30 minutes
Servings: 4
This is a simple and healthy recipe!
Ingredients:
1 cup basmati rice
fine sea salt and pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant, cut into 1/2" pieces
1 1/2 teaspoons curry powder
one 15.5 Oz. can chickpeas, rinsed
1/2 cup fresh basil, coarsely chopped
1/4 cup plain yogurt
1 cup basmati rice
fine sea salt and pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant, cut into 1/2" pieces
1 1/2 teaspoons curry powder
one 15.5 Oz. can chickpeas, rinsed
1/2 cup fresh basil, coarsely chopped
1/4 cup plain yogurt
Directions:
Combine rice, 1 1/2 cups water, 1/2 teaspoon salt and bring to a boil.
Stir rice once, cover and reduce heat to low.
Simmer for 18 minutes, then remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat oil in a saucepan over medium-high heat.
Add the onion and cook, stirring occasionally, until soft, for 4 to 6 minutes.
Stir in tomatoes, eggplant, curry powder, 1 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring, until fragrant, about 2 minutes.
Add 2 cups water and bring to a boil.
Reduce heat and simmer, partially covered, until eggplant is tender, for 12 to 15 minutes.
Stir in chickpeas and cook just until heated through, for 3 minutes.
Remove vegetables from heat and stir in basil.
Fluff rice with a fork, then serve vegetables over the rice with yogurt. Enjoy!
Combine rice, 1 1/2 cups water, 1/2 teaspoon salt and bring to a boil.
Stir rice once, cover and reduce heat to low.
Simmer for 18 minutes, then remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat oil in a saucepan over medium-high heat.
Add the onion and cook, stirring occasionally, until soft, for 4 to 6 minutes.
Stir in tomatoes, eggplant, curry powder, 1 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring, until fragrant, about 2 minutes.
Add 2 cups water and bring to a boil.
Reduce heat and simmer, partially covered, until eggplant is tender, for 12 to 15 minutes.
Stir in chickpeas and cook just until heated through, for 3 minutes.
Remove vegetables from heat and stir in basil.
Fluff rice with a fork, then serve vegetables over the rice with yogurt. Enjoy!
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