Garbanzo & Vegetable Coconut Curry
This curry is a one-pot meal – it hits all the major food groups and is rich and filling, perfect for a cozy fall or winter dinner. The spices and the chili peppers add heat while coconut milk tones it down and brings sweetness and creaminess. This is a go-to weeknight meal in our house as it comes together fairly quickly and can be stored in the refrigerator for a couple days. It’s also perfect for Meatless Mondays since it’s vegetarian and vegan!
Ingredients
- 1 eggplant large, cubed into 1-in pieces
- 4 tbsp olive oil divided
- salt to taste
- freshly ground pepper
- 1 cup red onions chopped, about 1 medium onion
- 4 cloves garlic minced
- 1 in ginger minced
- 1 serrano peppers minced
- 2 Roma tomatoes chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric
- 1 tsp chili powder
- 1 cup coconut milk
- 1 cup water
- 1 15 oz can of garbanzo beans drained and washed
- 5 oz fresh baby spinach about 2 cups packed
- 1 tsp garam masala (Indian spice blend)
Instructions
- Preheat the oven to 400 F.
- Toss the eggplant in 2 tbsp olive oil, salt and pepper to taste and spread in a baking tray in a single layer. Bake for 20 minutes, tossing the eggplant after 10 minutes.
- While the eggplant is baking, heat the remaining olive oil in a Dutch oven or a heavy-bottomed pot over medium-high heat. Add onions and sauté for 3-5 minutes over medium heat, until they are translucent.
- Add the garlic, ginger, and serrano peppers and sauté for another 1 minute until fragrant.
- Add the Roma tomatoes and sauté for 3 minutes until the tomatoes have broken down.
- Add the cumin, coriander, turmeric, and chili powders and mix well. Sauté for 1-2 minutes. Add salt to taste.
- Add the coconut milk and water and let it come to a boil.
- Once boiling, reduce the heat to a simmer and add the roasted eggplant and the garbanzo beans. Mix well.
- Add the spinach a little by little allowing it to wilt into the curry.
- Once all the spinach has wilted, add the garam masala and mix well. Let the curry simmer for 1-2 minutes.
- Serve hot with warm naan or rice.
