Mild Eggplant Chickpea Mushroom Cabbage Curry Recipes

CHICKPEA CURRY

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.

MILD EGGPLANT, CHICKPEA, MUSHROOM, CABBAGE CURRY

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