Wednesday, August 21, 2013

Week of Vegan. Day 7. 

- avocado sandwich
- honeydew melon
- tea

- vegetable soup
- maple syrup cookies

- eggplant and chickpea curry* with brown rice
- glass of wine 
- banana

This curry makes two servings, and is easy enough for a weeknight dinner. First, take half of a large eggplant and cut it into chunks. I recommend salting eggplant to take away the bitterness, so put the eggplant chunks in a colander and toss them with plenty of salt. Leave to sit, preferably in the sink so that any excess liquid can drain off. Meanwhile, heat a little oil in a pan and fry 1/4 of an onion, diced. When the onion is beginning to brown, add a chopped tomato and half a bell pepper (any color is great). If you have an additional vegetables that you need to use use, you can add them at this point. Continue to saut√© for five minutes before rinsing the salt off the eggplant and adding to the pan. Allow another five minutes of cooking time before adding 3/4 cup chickpeas (equivalent of about 1/2 a can), 1/2 can of coconut milk, garam masala and salt. I recommend getting pretty liberal with the garam masala. I think I used about a tablespoon in this recipe, but yours will vary depending on how spicy your mixture is and what your preferences are. 

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