Summer Vegetable Curry

Total Time
37 min
12 min
25 min


uncooked long grain brown rice

1 cup(s)

canola oil

2 tsp

uncooked eggplant(s)

1 medium, cut into 1-inch chunks

uncooked onion(s)

1 medium, chopped

garlic clove(s)

4 medium clove(s), chopped

ground cumin

1 tsp

ground turmeric

1 tsp

ground cardamom

¼ tsp

ground cloves

¼ tsp

red pepper flakes

1 pinch

fresh tomato(es)

3 medium, chopped

canned drained chickpeas

15½ oz, rinsed and drained

fat free vegetable broth

1 cup(s)

table salt

1 tsp, or to taste

fresh baby spinach

2 cup(s), loosely packed

plain fat free Greek yogurt

¼ cup(s)


  1. Cook rice according to package directions.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add eggplant and onion and cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add garlic, cumin, turmeric, cardamom, cloves, and red pepper flakes and cook, stirring constantly, until fragrant, about 2 minutes.
  3. Add tomatoes, chickpeas, broth, and salt and bring to boil. Reduce heat and simmer 5 minutes. Stir in spinach. Divide curry and rice evenly among 4 shallow bowls. Top with yogurt.
  4. Per serving (11/4 cups curry, 3/4 cup rice, and 1 tablespoon yogurt)

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