Mild Eggplant Chickpea Mushroom Cabbage Curry Recipes
CHICKPEA CURRY
Forget take out! Bring the delicious flavors of your favorite Indian restaurant to your home with this super flavorful vegan eggplant and chickpea curry. Loaded with spices and incredibly easy to prepare.
Provided by Vicky & Ruth
Categories Entree
Time 1h15m
Number Of Ingredients 17
Steps:
- Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside
- Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
- Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
- Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
- Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes
- Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.
Nutrition Facts : ServingSize 1 cup, Calories 233 calories, Sugar 8, Sodium 576, Fat 7, SaturatedFat 0.9, UnsaturatedFat 4, Carbohydrate 29, Fiber 8.5, Protein 7.6
MILD EGGPLANT, CHICKPEA, MUSHROOM, CABBAGE CURRY
Mmmm....
Categories Vegetarian Meals Vegan Vegan Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 8
Number Of Ingredients 8
Steps:
- Prepare eggplant by slicing thinly, covering in kosher salt on both sides and set on a plate for 30 minutes. Then rinse in cold water and soak in fresh water for 10 minutes. Rinse again (gotta get rid of all that salt).
- Heat the oil toss in the eggplant, ginger and spices first and stir until everything's covered. Lid it to keep the steam in.
- Add the chopped cabbage and chickpeas beans, stir, and cook lid on for another five minutes.
- Add the sliced mushrooms, stir briskly, and let cook (lid off) for another 2-3 minutes (I like my mushroom unmushy).
- Serve with lentils and brown rice for a power-packed meal, or with quinoa for a little more protein and a lower calorie count. Add yogurt if need to up the protein or tone down the taste (although it's only about 1 alarm). Or eat it plain! The entire shebang is 1,640 calories.
- Makes about 8-1C servings
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
More about "mild eggplant chickpea mushroom cabbage curry recipes"
EGGPLANT CHICKPEA CURRY - MY DARLING VEGAN
From mydarlingvegan.com
4.5/5 (2)Total Time 40 minsCategory Main Course, Main DishCalories 257 per serving
- Cook rice according to package instructions. This will differ depending on what kind of rice you choose.
- Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 5-7 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute.
- Add curry powder, cumin, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture.
- Add eggplant, tomatoes, chickpeas, and vegetable broth. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed.
EASY CHICKPEA AND EGGPLANT CURRY - THE VEGAN ATLAS
From theveganatlas.com
Cuisine IndianCategory Main DishesServings 6Total Time 45 mins
- Heat the oil in a stir-fry pan or small soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden, about 4 minutes.
- Add the chickpeas, eggplant, curry powder, turmeric, ginger, and 1 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring occasionally.
- Stir in the tomatoes and lemon juice. Add a small amount of additional water, if needed, but let the consistency remain thick and stew-like rather than soupy. Cook over low heat for 10 minutes longer.
- Stir in the optional cilantro and season with salt and pepper. If you’d like a bit more spice, sprinkle in some dried hot red pepper flakes.
EGGPLANT CHICKPEA TAGINE | FEASTING AT HOME
From feastingathome.com
MUSHROOM CURRY WITH SPINACH & CHICKPEAS - THE LAST …
From thelastfoodblog.com
THE BEST AUTHENTIC CHICKPEA CURRY RECIPE! - CHEF SAVVY
From chefsavvy.com
MADRAS CURRY MARINATED EGGPLANT • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
MUSHROOM CURRY WITH SPINACH AND CHICKPEAS RECIPE
From bbc.co.uk
TURMERIC AND COCONUT-BRAISED CABBAGE WITH CHICKPEAS
From bonappetit.com
THE BEST EGGPLANT CURRY (AUBERGINE CURRY) | LIVE EAT LEARN
From liveeatlearn.com
ROASTED EGGPLANT AND MUSHROOM CURRY - THE ROASTED ROOT
From theroastedroot.net
EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY | RECIPETIN EATS
From recipetineats.com
CREAMY EGGPLANT CURRY WITH CHICKPEAS - ELAVEGAN
From elavegan.com
5/5 (55)Uploaded Sep 10, 2020Category Main CoursePublished Mar 31, 2021
CHICKPEA, TOFU, AND EGGPLANT CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
EGGPLANT CURRY (SLOW COOKER) - EATING BIRD FOOD
From eatingbirdfood.com
GREEN CABBAGE AND CHICKPEA CURRY - FINE DINING LOVERS
From finedininglovers.com
COCONUT GREEN CURRY WITH MUSHROOMS AND CHICKPEAS RECIPE
From bonappetit.com
SOUTH INDIAN BAKED EGGPLANT CURRY RECIPE - VEGAN RICHA
From veganricha.com
CABBAGE CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY CREAMY CHICKPEA MUSHROOM CURRY - MY PURE PLANTS
From mypureplants.com
21 HEALTHY EGGPLANT RECIPES YOU'LL LOVE - GREATIST
From greatist.com
EGGPLANT CHICKPEA CURRY - HEALTHIER STEPS
From healthiersteps.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love