Lately I have been on a kick with dishes that are... less vegan, but this is a good one I made a couple months ago upon request for eggplant recipes... It's also ridiculously easy, and you can add chicken instead of or in addition to chickpeas...
Ingredients:
Eggplant (fancy or Chinese)
Chickpeas, cooked and drained/rinsed
Madras curry powder, hot
1 cup coconut milk (1 small can)
Garlic (minced, powder, salt)
Olive oil
I recommend Chinese eggplant for this, but a fancy eggplant works if you cut the circles into fourths.
Slice the eggplant, lightly coat the pan with olive oil, and saute the eggplant until it is soft all the way through. I will either throw some minced garlic with the oil or sprinkle salt/powder on top of the eggplant. Add the can of coconut milk into the pan and begin adding curry powder to taste. I usually start with 1 tsp and work from there, until it is yummy. (As you can tell, I am very scientific about my cooking style.) Throw in some chick peas for protein. You can also cook small chunks of chicken and throw those in. I recommend cooking the chicken in garlic.
Serve as a quick, easy side dish or over rice or quinoa.
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