The next time you need something delicious to make with a beautiful eggplant, or you're too tired to make something really involved for dinner, or you just don't want to do a lot of dishes, try this guy out. This is an insanely easy curry that you just pop into the oven so the veggies and chickpeas get all roasty in a garlicky curry paste. So wonderful with a dollop of cool plain yogurt and some toasty naan for wiping your plate clean.
One-Pan Eggplant and Chickpea Curry
From Food & Wine
- 2 large garlic cloves, minced
- Kosher salt
- 2 teaspoons curry powder
- 1/4 cup vegetable oil
- 1 medium eggplant, peeled and cut into 3/4-inch pieces
- 1 large onion, cut into 1/2-inch wedges
- One 15-oz can chickpeas, drained
- 1/4 cup finely julienned fresh ginger
- Freshly ground pepper
- One 5-ounce bag baby spinach
- Warm naan and plain yogurt, for serving
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