Eating a strictly vegetarian meal might be difficult for many to do. Like countless other carnivores, it’s almost impossible to fathom a meal without some sort of meat!
The good news is that the mind is a powerful tool and there are tons of ways to create a vegetarian dish that packs tons of flavor!
So, if you’re a fan of Indian cuisine, this recipe is a twist to a traditional dish that you could eat alone, with roti, over greens or your favorite grain.
Original # of Servings: 1
Total Time: 50 minutes
Active Time: 10 minutes
- salt – 1/8 teaspoon
- black pepper – 1/8 teaspoon
- chickpeas – 3 ounce
- garlic – 1 1/2 teaspoon
- dried thyme – 1/8 teaspoon
- eggplant – 1/6
- carrot – 1/3
- cumin – 1/8 teaspoon
- sweet potato – 1/2onion – 1/6
- paprika – 1/8 teaspoon
- dried cilantro – 1/8 teaspoon
- jalapeno – 1/6
- vegetable stock – 1 1/3 tablespoon
- coconut oil – 1 1/2 teaspoon
- garam masala – 1/8 teaspoon
- jarred roasted red peppers – 1 1/3 tablespoon
- scallions – 1/6 stalk
- turmeric – 1/6 teaspoon
- ginger – 1/4 teaspoon
- canned peeled tomatoes – 4 ounce
- In a large bowl, mix together diced eggplant, diced sweet potato, turmeric, thyme, salt, pepper, cumin, paprika, and one third of your coconut oil.
- In a large skillet on medium heat with remaining coconut oil, saute seasoned eggplant and sweet potato uncovered until golden brown (10 min).
- Add garam masala powder, tomatoes, diced carrots, minced onion, crushed garlic, roasted peppers, and jalapeno and saute for 3-5 minutes.
- Add chickpeas, chopped cilantro, scallion, fresh ginger and veggie stock.
- Cover and reduce heat to low-medium. Simmer for 20-30 minutes, or until veggies are tender.
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