Eggplant Chickpea Curry (Plus Variation For Leftovers) | Heather Nicholds

Ingredients

• 1 eggplant, chopped
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 tsp olive oil, or 1 Tbsp veggie broth, water or white wine
• pinch salt
• 1 tsp each cumin, coriander, ground (or fresh) ginger and curry powder
• 1/2 tsp cardamom (optional)
• 1 19oz can chickpeas, rinsed and drained (about 2 cups cooked)
• 1 cup broccoli, chopped
• 1 bell pepper, chopped
• 1 large tomato, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 can coconut milk
• 1/4-1/2 tsp salt, to taste
• 2 Tbsp toasted sunflower seeds
• 2 servings from above
• 1 cup spinach, chopped
• 1 cup fresh or frozen corn or peas
• 1 tsp toasted sesame oil
• 1 Tbsp tamari (soy sauce)
• 2 Tbsp fresh lime juice