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eggplant & garbanzo curry

(1 rating)
LeaHamm avatar
Recipe by
Leah Hamm
@LeaHamm
Fredonia, KS

This top-of-the-stove main dish is quick and easy when you need to get a meal on the table in a hurry. Substitute sun-kissed vine-ripened tomatoes whenever possible. The flavor improves if made a day ahead.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For eggplant & garbanzo curry

  • 1 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 1 can
    petite diced tomatoes, undrained
  • 1 md
    eggplant, 1" cubes
  • 2 tsp
    curry powder, more to taste
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 c
    boiling water
  • 1 can
    garbanzo beans, rinsed and drained
  • 1/2 c
    fresh cilantro, chopped
  • 1 c
    long-grain rice
  • 1/2 c
    low-fat greek yogurt - optional

How To Make eggplant & garbanzo curry

  • 1
    Heat the oil over medium-high heat, cook the onion, stirring occasionally, 4-5 minutes.
  • 2
    Stir in the tomatoes, eggplant, curry powder, salt and pepper. Cook and stir 2-3 minutes.
  • 3
    Stir in the garbanzo beans and cook until heated through, 3-4 minutes. Remove from heat and stir in the cilantro.
  • 4
    Cook the rice according to package directions. Remove from heat, cover and let rest 5 minutes, fluff with a fork.
  • 5
    Serve the curry over the rice, with a dollop of Greek yogurt and chopped cilantro.
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