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Summer vegetable & chickpea curry

6
Points®
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Uncooked long grain brown rice

1 cup(s)

Canola oil

2 tsp

Uncooked eggplant

1 medium, cut into 1-inch chunks

Uncooked onion

1 medium, chopped

Garlic

4 clove(s), chopped

Ground cumin

1 tsp

Ground turmeric

1 tsp

Ground cardamom

¼ tsp

Ground cloves

¼ tsp

Red pepper flakes

2 pinch(es)

Tomato

3 medium, chopped

Canned drained chickpeas

15½ oz, rinsed and drained

Vegetable broth

1 cup(s)

Table salt

1 tsp, or to taste

Baby spinach

2 cup(s), loosely packed

Plain fat free Greek yogurt

¼ cup(s)

Instructions

  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. Serving size: 1 1/4 cups curry, 3/4 cup rice, and 1 tablespoon yogurt

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