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Curried Coconut Carrot Bowls with Eggplant

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1.5 tablespoons extra virgin olive oil
  • 1 quart mini eggplant halved lengthwise, leaves and trims trimmed (or you can substitute with 1 medium eggplant, cubed)
  • salt and pepper
  • 2 scallions sliced, white and green parts separated
  • 1 large garlic clove minced
  • 1 ” piece of ginger peeled, minced
  • 2 large carrots Blade D, noodles trimmed
  • 1.5 tablespoons curry powder
  • 2 15oz cans lite coconut milk
  • 1 15oz can chickpeas, drained and rinsed
  • To serve: 2 cups cooked quinoa or brown rice 1/2 cup per serving
  • To garnish: scallions

Instructions

  • Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Once oil is shimmering, add the eggplant, cut sides down and season with salt and pepper. Cook for 2 minutes per side or until soft and fork tender. Set aside on a plate.
  • Heat the remaining oil back in the skillet used to cook the eggplant over medium-high heat again. Add the white scallions, garlic and ginger and cook until fragrant, about 1 minute. Add the carrot noodles and toss. Add the curry powder and stir to coat the carrots. Pour in the coconut milk and chickpeas and stir well. Season with salt and pepper. Let simmer for 5-7 minutes or until carrot noodles are no longer crunchy.
  • Divide the brown rice into bowls and top with the curried carrot mixture and eggplant. Pour over curry broth. Garnish with green scallions and serve.