Eggplant & Chickpea Curry

Ingredients

1 1/2 cups Jasmine or Basmati Rice

2 tbsp EVOO

1 large firm eggplant, cut into 1" cubes

1 large onion, chopped

1 large red bell pepper, seeded and diced

4 cloves garlic, chopped or grated

1 tablespoon tomato paste

1 cup vegetable or chicken stock

2 rounded tablespoons mild red curry paste, or curry powder (1-1/2 tbsp sweet, 1/2 tbsp hot)

1 can chickpeas

1/2 cup mango chutney

Salt

A handful cilantro, chopped (optional)

Sliced or slivered almonds, toasted

Thinly sliced scallions

Store-bought naan bread or whole wheat pitas (not included in calorie count)

Great Vegetarian Curry - Use Vegetable Broth Intsead Of Chicken Broth. From Racheal Ray Show

Spark Recipes

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