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 chickpeas (low sodium)
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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