Vegetarian

Eggplant, Chard and Chickpea Curry takes 30 minutes to prepare.

Eggplant, Chard and Chickpea Curry takes 20 minutes to cook.

Eggplant, Chard and Chickpea Curry makes 8 servings.

The ingredients for Eggplant, Chard and Chickpea Curry are:

1 tbs. olive oil
? tsp. yellow mustard seeds
? tsp. black mustard seeds
1 tsp cumin seeds

2 cups chopped onion
2 tbs. minced garlic
1 tbs. ginger, chopped
6 cups eggplant , peeled and diced - yield from 1 large
Spice mixture (see below)
2 15 oz. cans chickpeas, rinsed
1 28 oz. can fire-roasted tomatoes, or 3 fresh tomatoes, chopped
1 cup ?lite? coconut milk
1 tsp asafoetida (optional)
10 cups chopped chard - including stems - yield from 2 grocery store or 1 farm market bunch

Ground Spice Mixture:
2 tsp. curry powder,
2 tsp. garam masala
2 tsp. cumin
1 tsp salt
1 tsp cinnamon
1 tsp coriander
1 tsp cardamom
1 tsp ground fenugreek
? tsp. nutmeg
? tsp. allspice
? tsp. cayenne
Black pepper to taste

Here is how you make Eggplant, Chard and Chickpea Curry:

Start brown riceChop onions and prepare the spice mixture.In a large, deep pot, warm the oil over medium heat; add the cumin and mustard seeds and cook, stirring constantly, until the seeds begin to sizzle and pop. Add the onions and cook 5 minutes, until they're just starting to brown.While the onions are cooking, mince the garlic and ginger, peel eggplant and cut into large dice. When the onions are ready, add the garlic and ginger. Cook a few minutes longer, adding water as necessary to prevent sticking. Add the spice mixture and the eggplant, stirring till all the vegetables are coated with spices. Cook 5 minutes, until the eggplant begins to soften.Stir in the tomatoes and coconut milk. Add the chickpeas and asafoetida powder (if using). Clean and chop the chard, adding in handfuls to the pot as ready. Stir occasionally until the chard is wilted, about 5-10 minutes. Cover and bring to a boil, then turn the heat to low and simmer , stirring every ten minutes or so to make sure it doesn?t stick or need more liquid. The original recipe called for the mixture to cook for 45 minutes until the eggplant was completely broken down, and the liquid reduced to a very thick stew. I cooked for about 20 minutes until the rice was done and called it yummy.Serve over brown rice, with your favorite spicy pickle and/or chutney on the side. (Not included in nutritional info).Number of Servings: 8Recipe submitted by SparkPeople user ARIANERA.

The nutritional information for Eggplant, Chard and Chickpea Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 200.6

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 854.2 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 10.5 g
• Protein: 9.2 g