Easy Eggplant Curry

Here's a quick and easy eggplant curry that you can make for a Meatless Monday meal - or any night of the week!  I made this last Monday.  I used a small, round, light purple (Asian variety?) eggplant from our CSA share.  I chose to leave the skin on but you could peel it, if you'd like.  

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. 

Eggplant Curry
(printable recipe)

Ingredients:

Olive oil
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)


Directions:

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?