It’s always a struggle to find vegetarian meals that the male “meat-eaters” in our house will gobble up. This one is definitely is a winner.
Serves 4
2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 gloves garlic, minced
1 tablespoon fresh ginger, chopped fine
1 medium sized eggplant, peeled and cut into small cubes
1 jalapeno pepper, seeded, chopped fine
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/4 – 1/2 teaspoon red pepper flakes( depending on how hot you like it)
1 teaspoon salt
1/3 cup fresh chopped cilantro
1 cup tomato sauce
1 medium-large tomato, chopped
4 cups fresh spinach, chopped
1 can 14 fl oz chickpeas drained and rinsed
1/2 cup plain Greek yogurt
Heat oil in a medium-large sauce pan over medium high heat. Add onions and sauté until soft about 3 minutes, stirring frequently. Add garlic, ginger, eggplant, jalapeño pepper and cook stirring about three more minutes until eggplant softens. Add 1/4 cup water to prevent sticking. Add cumin seeds, cumin, turmeric, curry powder, red pepper flakes, and salt. Stir until fragrant. Add 1/4 cup water, tomato sauce, tomatoes, cilantro and spinach. Stir until spinach is wilted. Add chickpeas and simmer ten minutes, stirring occasionally.
Using a potato masher, mash most of the chickpeas. Season with salt pepper. Serve passing the plain Greek yogurt.
Serves 4
2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 gloves garlic, minced
1 tablespoon fresh ginger, chopped fine
1 medium sized eggplant, peeled and cut into small cubes
1 jalapeno pepper, seeded, chopped fine
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/4 – 1/2 teaspoon red pepper flakes( depending on how hot you like it)
1 teaspoon salt
1/3 cup fresh chopped cilantro
1 cup tomato sauce
1 medium-large tomato, chopped
4 cups fresh spinach, chopped
1 can 14 fl oz chickpeas drained and rinsed
1/2 cup plain Greek yogurt
Heat oil in a medium-large sauce pan over medium high heat. Add onions and sauté until soft about 3 minutes, stirring frequently. Add garlic, ginger, eggplant, jalapeño pepper and cook stirring about three more minutes until eggplant softens. Add 1/4 cup water to prevent sticking. Add cumin seeds, cumin, turmeric, curry powder, red pepper flakes, and salt. Stir until fragrant. Add 1/4 cup water, tomato sauce, tomatoes, cilantro and spinach. Stir until spinach is wilted. Add chickpeas and simmer ten minutes, stirring occasionally.
Using a potato masher, mash most of the chickpeas. Season with salt pepper. Serve passing the plain Greek yogurt.
0 Comments