This quick and simple recipe incorporates approachable Indian curry cooking methods and protein and fiber-rich chick peas for a healthy vegetarian meal served with rice or a tasty side dish with your favorite main. You will find fresh okra, eggplant, cherry tomatoes, and garlic at the market this week!
- 2 small onions cut in small chunks
- 4 teaspoons fresh ginger, minced
- 2 teaspoons garlic, minced
- 4 tablespoons refined coconut oil or vegetable oil
- 4 teaspoons black mustard seeds
- 16 ounces cherry or grape tomatoes
- 4 cups okra (about ½ pound), 1″ slices
- 4 cups eggplant (about ½ pound), ¾” cubes
- 1 to 1.5 cup broth
- 2 cans chick peas, rinsed and drained
- 2 teaspoons garam masala
- sea salt/fresh ground pepper
- ½ cup cilantro for garnish, chopped
Sauté the aromatics – Pulse the onion, ginger, and garlic together in the bowl of a small food processor or blender. Heat coconut oil in a wok or sauté pan, almost to the smoking point. Add the onion puree and black mustard seeds to the pan. Stir-fry until seeds begin to pop and onion mixture gives up its liquid and begins to brown. It will be a little pasty.
Cook the vegetables – Add tomatoes to the pan. Cook until they begin to burst, stirring occasionally to keep from scorching. Add okra and eggplant. Reduce heat to medium. Cook until tender, about 10 minutes, stirring occasionally.
Finish the dish – De-glaze the pan with broth, adding enough to keep the vegetables quite moist but not soupy. Add chick peas and garam masala. Stir well to combine. Cook an additional 4 to 5 minutes to heat through. Garnish with fresh cilantro just before serving.
