Chickpeas, spiralized carrots, and coconut milk make a creamy, dairy-free curry in these gluten-free quinoa bowls. The bowls are topped with seared mini eggplant for a nutrient dense, protein-packed, beautiful bowl of food.
I order a lot of ingredients through an online grocery delivery service named FreshDirect. It’s local in this area (the tri-state) and it’s amazing – you basically grocery shop on their website and they deliver you fresh produce and pantry items.
This isn’t a sponsored post, and yes, I have a point.
Every week, when I do my big grocery order (and then go to Whole Foods to fill in the gaps/get specialty items that FreshDirect does not have), I always make a point to order at least one new food item that I don’t normally order.
This past week, I did dragonfruit for Luca (he LOVED it) and these mini organic eggplants for me (which, I also made for him in the end.)
They came in a quart and they are just the cutest little baby eggplants, I want to squeeze them! I was going to make them with a tahini drizzle but then I said, “they’d be so good in a curry!”
Thus, this curry was born – but simmering them in the curry sauce would make them soggy and lifeless, so what I do here is saute them, set them aside, and then simply top them in the bowl and drizzle over with the remaining curry sauce for that bang of flavor!
This whole meal takes 30 minutes – a quick curry with spiralized carrots, chickpeas for protein, all served over a bed of quinoa (or you can use brown rice) for extra protein and to catch all the yummy sauce. And, I’ll add that it’s meal prep friendly!
Hope everyone has an amazing start to your week!
Nutritional Information & Recipe