Chickpea and Spinach Curry with Turmeric Basmati Rice and Roasted Eggplant Slices
G
Geeta
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This hearty Chickpea and Spinach Curry with Turmeric Basmati Rice and Roasted Eggplant Slices is a delicious vegetarian dinner that comes together in under an hour. Start by roasting the eggplant slices and cooking the basmati rice while you prepare the flavorful curry. The key is to sauté the aromatics, then simmer the chickpeas and spinach in a blend of warm spices. Serve the curry over the fragrant turmeric rice with the tender roasted eggplant for a satisfying and nutritious meal.
Fresh Produce & Herbs
- 1 pound chickpeas
- 1 pound spinach
- 2 whole eggplant
- 1 whole onion
- 1 inch ginger
Seasonings & Spices
- 3 cloves garlic
- 1 tablespoon turmeric
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro
Pantry Items
- 2 cups basmati rice
- 1 cup tomato puree
- 2 tablespoons olive oil
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