Summer bounty can be redirected into this dish for a healthy meat alternative… Great for lunches at work or a mid-course or a side dish. I made this for the first time this year and I expect that I will keep making it through the fall and winter, using different type of vegetables as the seasons change.
Curried Garbanzo Bean, Eggplant and Zucchini Summer Stew
- 2 Tbsp peanut or vegetable oil
- 2 cups onions, chopped
- 2 Tbsp fresh ginger, grated
- 2-3 cloves garlic, minced
- 1 medium eggplant, chopped to small cubes
- 1 medium squash, chopped to small cubes
- 1 medium zucchini, chopped to small cubes
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 or 2 hot chile, dry (I put whole lot more for myself)
- 1 14-oz can of garbanzo beans, with all the liquid or 2 cups made from dry
- 1.5 cups of tomato sauce
- 1 cup coconut milk
- 1/2 cup fresh cilantro, roughly chopped
- Salt, to taste
- Pepper, to taste
- 1/4 cup unsweetened shredded coconut, for garnish (OPTIONAL)
Stir in the ginger and garlic and cook for a few minutes. Add the eggplant, squash and zucchini and a pinch of salt. Stir to coat and cook for 7-10 minutes until the veggies re somewhat tender (not really).
Stir in the garam masala, coriander, cumin, turmeric, chile and a few pinches of black pepper. Cook for a few minutes and then pour in the garbanzo beans, tomato sauce, coconut milk and the 2 tbsp of the cilantro.
Serve it in bowls, with jasmine rice or something and sprinkle generously with the remaining cilantro and the optional coconut shavings. Makes 6-8 servings. Here are the nutritional facts (without rice):