By the Gracious Vegan
This lovely curry, with its smooth coconut-tomato base, is chock-full of tasty ingredients that happen to be good for you. Only the coconut milk is not whole-food, and going with “light” makes it healthier than full-fat coconut milk. I like to serve this curry with the baked Indian fritters.
Makes: 6 servings
Water-sauté the following ingredients in a Dutch oven or other large pan (start with ¼ cup water and add more as needed.) Cook 10-15 minutes, stirring occasionally, until the vegetables are just tender.
- 2 cups diced onion
- 2 Tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 medium eggplant, cut into 1/2-inch cubes (about 4 cups)
- 1 medium straightneck summer squash, cut into 1/2-inch cubes (around 1.5 cups)
- 1 large or two small zucchini, cut into 1/2-inch cubes (around 1.5 cups)
- 1 teaspoon salt
Stir in the following ingredients and cook 1 to 2 more minutes.
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon siracha sauce (or to taste)
- Freshly ground black pepper
Add the following ingredients to the pot and stir.
- One 15-ounce can chickpeas, drained and rinsed
- One 16-ounce can tomato sauce or one 14-ounce can petite-dice tomatoes (your preference depending on the texture you’d like)
- One 13.5-ounce can light coconut milk
- 2 Tablespoons chopped fresh cilantro (see more needed below)
Raise the heat to medium high and bring the curry to a boil. Reduce the heat to medium-low and simmer, uncovered, until the eggplant, squash, and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.
Serve the curry with rice and sprinkle with additional cilantro.
- Cooked rice (preferably brown basmati rice)
- 1/4 cup chopped fresh cilantro
Timing: Hands-on time: 30 minutes; total time: 55 minutes
Nutritional information per serving (including 1/2 cup brown rice each): 292 calories, 5g fat, 4g sat. fat, 51g carbs, 880mg sodium, 9mg fiber, 9g protein