Curried eggplant and chickpea stew with tangy yogurt sauce
2 medium clove(s), chopped
1 Tbsp, fresh, peeled and minced
Uncooked bell pepper(s)
2 item(s), medium, seeded and chopped
1 medium, chopped
1¼ pound(s), unpeeled and cut into 1-inch cubes
19 oz, drained
2 cup(s), reduced-sodium
Canned diced tomatoes
1 cup(s), drained
¼ cup(s), chopped
Cooked long grain brown rice
Plain fat free yogurt
Lemon juice canned or bottled
1 medium clove(s), minced
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the garlic and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bell peppers and onion. Cook, stirring occasionally, until softened, about 8 minutes. Add the curry powder, cumin, cinnamon, and cayenne; cook, stirring, until fragrant, about 1 minute. Add the eggplant and cook until slightly softened, about 10 minutes.
- Stir the chickpeas, broth, tomatoes, salt, and sugar into the saucepan; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 30 minutes. Uncover and cook until the mixture thickens slightly, about 10 minutes longer. Remove from the heat and stir in the cilantro.
- Meanwhile, to prepare the yogurt sauce, whisk together the yogurt, mint, lemon juice, garlic, and cumin in a medium bowl.
- Serve the stew with the rice and yogurt sauce. Yields 1 1⁄2 cups stew, 1⁄2 cup rice, and 1⁄4 cup sauce per serving.