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Eggplant, Sweet Potato, and Chickpea Curry

Joanne Molinaro
A delicious and healthy take on a traditional Indian curry. Chalk full of spices and hearty veggies--you won't miss a thing, I promise!
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Print Recipe
Cook Time 30 minutes
Servings 1

Ingredients
  

  • 2 medium sweet potatoes
  • 2 baby eggplant
  • 2 golden beets
  • 1 can chickpeas
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon cardamom
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 Tablespoon gochujang
  • 2 Tablespoon coconut milk
  • 1/2 cup water
  • 4 Tablespoon olive oil
  • 1 cup spinach
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1 Tablespoon green chili pepper

Instructions
 

  • Roast sweet potatoes and beets in the oven by chopping them into 1 inch cubes and placing in 400° oven for ~25 minutes (until both sides are slightly brown).
  • In the meantime, in a deep pan, over medium high heat, add 2 tbsp of olive oil.  When oil is hot, add egg plant in one layer.
  •  Cook until both sides are a deep brown color.  Remove from pan.
  • Add onions to the same pan (should still be piping hot!).  Sauté until onions become slightly brown.  Add garlic, chili pepper, and salt. Fold in roasted root vegetables, as well as chickpeas.
  •  Add spices and gochujang and stir until everything is evenly coated.Add coconut milk and water and bring to a boil.  Cover and let simmer.Serve with steaming hot rice and homemade naan bread.

Notes

 Add spices and gochujang and stir until everything is evenly coated.Add coconut milk and water and bring to a boil.  Cover and let simmer.Serve with steaming hot rice and homemade naan bread.
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