Week of Vegan. Day 7. 

Breakfast:

- avocado sandwich

- honeydew melon

- tea

Lunch:

- vegetable soup

- maple syrup cookies

Dinner:

- 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 sauté 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.