Rating: 4 stars
858 Ratings
  • 5 star values: 427
  • 4 star values: 151
  • 3 star values: 106
  • 2 star values: 131
  • 1 star values: 43
Sara Quessenberry

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Credit: Con Poulos

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.

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  • Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

  • Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.

  • Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.

  • Stir in the chickpeas and cook just until heated through, about 3 minutes.

  • Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

Nutrition Facts

339 calories; calories from fat 13%; protein 9g; carbohydrates 71g; sugars 8g; fiber 11g; fat 5g; saturated fat 1g; calcium 65mg; iron 3mg; sodium 697mg.
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