Easy Chickpea Eggplant Potato Curry with Spinach
This easy chickpea potato eggplant curry is hearty, aromatic, and packed with both protein and fiber! Sauteed eggplant and potatoes soak up the smoky spices and savory tomato paste and pair perfectly with the chickpeas. At the last minute, wilt the fresh spinach for a nice pop of color and nourishing greens. Spoon it over a bed of white rice and sprinkle with pepper and cilantro for a cozy, soulful meal.
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 1 onion chopped
- ½ eggplant cut in small cubes
- 3 small potatoes cubed
- 15 oz canned chickpeas drained
- 3 tbsp tomato paste
- ½ tap salt
- ¼ tsp coriander
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- 2 tbsp curry powder
- 2 cups water
- 2 cups baby spinach
- ¼ cup chopped cilantro
- Black pepper and red pepper flakes to your liking
Instructions
- Heat oil over medium in a deep non-stick skillet or wok and fry garlic, ginger and onions for 5 minutes until fragrant and browning.
- Add potatoes and eggplant and season with pinch of salt and fry stirring often for 10 minutes until potatoes and eggplant are soft.
- Add tomato paste, ground coriander, cumin, smoked paprika, salt and curry powder and cook for 2-3 minutes.
- Add water and chickpeas and bring to a boil then turn down to a simmer until all veggies are fork tender and a luscious curry gravy has formed.
- Lastly add baby spinach to wilt.
- Serve with rice and cilantro and top with black pepper and crushed red pepper for some heat.
Nutrition
Calories: 278kcalCarbohydrates: 49gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 421mgPotassium: 1147mgFiber: 12gSugar: 6gVitamin A: 1783IUVitamin C: 37mgCalcium: 108mgIron: 4mg
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