This vegetarian-friendly eggplant stew is the ultimate comfort food, both hearty and nutritious. Prepared with coconut milk and curry seasoning, each bite is packed with intense flavor. Garnish the dish with plain yogurt, coconut, and salty peanuts or cashews.
Ingredients:
1 eggplant, cubed
1 can garbanzos, drained
1 can coconut milk
1 c. cooked millet
4 garlic cloves, pressed or minced
1/3 c. dried prunes
1 tsp. garam masala (or generous pinch of cinnamon)
1/2 tsp. curry powder
1/4 tsp. paprika
1/2 tsp. kosher salt
Directions:
Heat pot to medium high. Add oil and brown eggplant for 5 minutes. Add water to slightly steam if necessary. Add garlic. Add beans, coconut milk, millet, prunes and spices. Stir. Reduce heat to low and simmer for 20 minutes.
Recipe provided by Kath Younger of Kath Eats Real Food
