Curried eggplant and chickpeas are stewed together in a quick and easy weeknight supper.
- 1 Spaghetti Squash
- 1 cup red onion, sliced thin
- 2 cloves garlic, peeled and minced
- 2 teaspoons fresh ginger, minced
- 2 tablespoons extra virgin olive oil
- 1 medium eggplant, about 1 pound
- 2 tablespoons curry powder
- 2 cups tomato sauce
- 1 cup coconut milk, unsweetened
- 1 14-ounce can of chickpeas, strained and rinsed
- 4 cups kale leaves, torn or sliced into small pieces
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Kosher salt and black pepper, to taste
- Preheat the oven to 425 degrees.
- Carefully trim the ends off the spaghetti squash, then stand it upright on one flat edge and cut in half down the center lengthwise. Scoop out the seeds, then set cut side down on a sheet pan. Place in preheated oven and bake for 25-30 minutes until you can easily use a fork to scrape the threads from the inside of the squash.
- Set a large saute pan over medium heat. Add 2 tablespoons of olive oil and warm. Add the onions, garlic and ginger and heat until starting to become fragrant and onions soften, about 3-5 minutes. Stir often. Add the curry powder and the eggplant and season with salt and pepper. Stir to incorporate all the ingredients well and cook over medium heat until the eggplant is starting to brown and tenderize, about 6-9 minutes. Continue to stir often.
- Add the tomato sauce and coconut milk to the pan and lower heat. Simmer gently to develop flavor for about 5-10 minutes. Stir every so often.
- Once the squash is out of the oven, set aside and let cool until it’s easier to handle. Then, scrape the squash by using a fork to gently shred around the inside and along the edges to form the long spaghetti like threads.
- To finish the tomato-coconut sauce, stir in the chickpeas, kale, fresh mint and parsley. Season again with salt and pepper to taste, then simmer another 1-2 minutes to wilt the kale. Remove from heat.
- Divide the spaghetti squash among the dinner plates and top with the curried eggplant, chickpeas and kale.