If you have the time, prep the eggplant an hour or so before cooking: cut it into cubes and place in a colander or on a baking sheet lined with paper towel. Sprinkle with salt to draw out some moisture.
1 eggplant (any variety should work), cut into 1-inch cubes
12 oz. jar of red curry sauce (I used Seeds of Change - Madras Simmer Sauce)
3/4 cup water (or fill the jar halfway and swish it around to get remaining sauce)
1 cup frozen cauliflower
1/4 cup frozen peas
1 cup canned chickpeas, rinsed and drained
1-2 cups cooked rice (I used brown jasmine)
1. Preheat a large skillet over medium heat. Add a small amount of olive oil. Once the oil is hot, add eggplant cubes and saute until tender and just starting to brown, about 8-10 minutes.
2. Add sauce and water. Stir to combine.
3. Add frozen cauliflower and peas. Bring to a boil, then reduce heat to simmer. Cover and cook for about 10 minutes, stirring occasionally.
4. Add chickpeas. Stir, cover, and simmer for another 5 minutes until chickpeas are heated through.
5. Serve over rice.
Makes 3 servings.
|I served the curry with a side of collard greens (also from the CSA), simply sauteed with some No Chicken broth and a dash of liquid smoke.|
Tonight we're having breakfast for dinner - blueberry pancakes, Gimme Lean sausage patties, and cantaloupe. Yum!
What are you eating for your Meatless Monday meal?