Looking for a perfect recipe to warm up your taste buds? This vegan eggplant chickpea curry is sure to do the trick.
Good Morning Friends! And happy Friday.
I don’t know about you, but this week has FLOWN by. I have been super busy with work and getting back into the swing of things with blogging and my two side hustles.
The past few months the hubby and I have had a pretty low key meal plan. Before the wedding we were eating a pretty “strict” (even though I hate that word…) meal plan, consisting of a lot of tempeh and brussel sprouts.
But the last month or so it’s been harder and harder to stick to that plan, simply because we were getting pretty bored with it. We found ourselves eating out a little bit TOO much! So, that’s when we knew we had to switch things up.
I was excited and bummed all at the same time. I knew that trying new recipes every week would be fun and would help me get some amazing content on the blog for you all, but I had my meal prep down to a perfect plan and now I was throwing myself a curve ball.
I love to cook, so that is not the issue, but my tiny little kitchen on the other hand, well it sure does make things difficult. I mean, who puts a hallway kitchen in a large 2 bedroom apartment? I would rather have no living room and a bigger kitchen. Am I the only one? But our rent is like super cheap, so it’s hard to argue. So, I digress.
Any who. This week was quite fun coming up with some yummy recipes to try! The chili I posted earlier this week, (find recipe HERE!) was a request from Eric and it turned out AMAZING….after having to run to the grocery store at like 9pm to get more chili powder. WHOOPS!
Chili is a perfect food to bring to lunch at work as well. It reheats like a charm and is sooooooo filling! I should have made a double batch, it was gone way too quick!
But this curry has been great as well. Although, I should have thought about WHERE I would be eating this, seeing as its rather spicy and my nose definitely starts to run at work. Oh well, clearing up those sinuses.
Alright. I’ll cut to the chase and give you what you came for. (Rhianna start playing in anyone else’s head?)
This did make a larger batch, so you could definitely cut it in two if just making it for a single meal. And feel free to cut back on spice if needed!
2 Cups Chopped Eggplant
1-1.5 Cups Cooked Chickpeas
1 Green Pepper
1 Jalapeno Pepper
1/2 Cup Chopped Onion
2 T Chopped Garlic
2 T Coconut Oil (Olive oil would work as well)
4 T Red Curry Paste
2 Cans Coconut Milk
1-2 T Curry Powder
Dash crushed red pepper
Salt and peppa to taste
1. Start my sautéing the onion, garlic and peppers in the coconut oil on medium heat. Cook until onions become translucent.
2. Add eggplant and dices jalapeño. Continue to cook for 2-3 minutes.
3. Add in curry paste, and coat mixture well.
4. Add in coconut milk and spices. Bring to a low boil.
5. Simmer for 15-20 minutes, allowing for mixture to thicken and spices to set.
6. Add more curry powder and salt/ pepper if needed. Continue to simmer until desired taste and thickness is achieved.
7. Remove from stove. Add fresh onion and jalapeño to serve.
Like I mentioned, this curry was my lunch all week at work! So, I can definitely say it saves well and actually just gets better every day and the spices mull more. I wouldn’t go more than 4-5 days in the refrigerator, but you can definitely freeze any leftovers.
This is a great recipe too to hide any extra veggies you have laying around. I imagine cauliflower and sweet potatoes would be quite wonderful in here! I am all about tossing in veggies that might otherwise go bad! Experiment a little, you never know what might come out of it.
If you do give this recipe a try, I would LOVE to hear your thoughts. Make sure to leave a comment below and tag me on Instagram: @jackielutze
Have a beautiful weekend folks <3