I had some veggies in the fridge that needed to be used, and I wanted to make a Meatless Monday dinner. I made this Grilled Veggie Curry with Chick Peas by flying by the seat of my pants, and I have to say, I'm thrilled with the result!
I served the curry over black rice with a generous dollop of mango chutney.
Grilled Veggie Curry with Chick Peas
1 medium eggplant
1 small zucchini
1 small yellow squash
1 tsp smoked paprika
1 tsp curry powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp tumeric
1/2 tsp ground ginger
2 Tbsp olive oil
1 Tbsp coconut oil
1 can chickpeas, drained and rinsed
1 small can diced tomatoes, with juice
Slice the eggplant into thin rounds. Place in a large baking dish or a bowl. Dissolve 2 tsp salt in 1 c warm water and pour over the eggplant. Add enough cold water to cover the eggplant and weigh down with a smaller dish or a rack with something heavy on top of it. Allow to soak for half an hour. (This step draws any bitterness out of the eggplant).
Meanwhile, mix together the spices. Slice the zucchini and the yellow squash into rounds. Drain and rinse the eggplant after the half hour soak is over. Coat all the veggies with the oil, and sprinkle with the spice mixture.
Heat an outdoor grill to medium-high heat. Put the veggies on the grill and cook until char marks appear on them, flipping to get them cooked thoroughly on both sides.
In a large saute pan, melt the coconut oil and saute the onion until soft. Stir in the chickpeas and diced tomatoes.
Slice the larger pieces of grilled veggies into smaller pieces if desired, and stir all of the grilled veggies into the onion, chick pea, and tomato mixture. Saute for about 5 minutes, or until flavors combine.
Serve over rice (I like black rice), with chutneys and Indian pickles as desired.