Eggplant Chana Masala and Curried Basmati Rice

I was feeling in the mood this weekend for an Indian inspired entree, so I went with Alicia’s chana masala (a popular dry, spicy Indian dish with the main ingredient of chickpeas), and Ann’s curried rice.  These were really easy to make simultaneously because they had roughly the same prep time and lots of shared ingredients (e.g., olive oil, onion, curry powder, cumin).


  • 1 tbsp olive oil
  • 1 clove garlic
  • 1/4 tsp curry powder
  • 1/4 tsp ground cumin
  • 1/2 onion, diced
  • 1/4 tsp salt
  • 1 cup brown basmati rice
  • 1.5 c water
  • 1 cinnamon stick

Eggplant Chana Masala:

  • 1/2 onion, roughly chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/4 tsp curry powder
  • 1/4 tsp cumin
  • 1/2 eggplant, peeled and chopped into 1/2 in pieces
  • 1/2 can chickpeas, drained
  • 1/2 can peeled tomatoes, drained
  • 1/2 can vegetarian chili (I recommend Amy’s medium-spice one)

I’d start off with the rice.  First, heat the oil in a large, heavy saucepan over medium-high heat until the oil is fragrant.  Add the garlic, curry, cumin, onion, and salt.  Decrease the heat to low and cook for 5 minutes.  Add the rice and toss, then add the water and cinnamon stick.  Bring to a boil over high heat, then decrease the heat to low, and simmer for about 30 minutes or until the rice is tender and all the liquid is absorbed.

While the rice is heating, you can saute the onions, garlic, oil, curry powder, and cumin for the chana masala in a large pot for about five minutes.  Add the eggplant, and saute for another five minutes.  Then add the chickpeas, tomatoes, and chili.  Simmer for about 20 minutes.


Enjoy with SoDelicious coconut milk



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