Beans are an inexpensive and filling plant-based protein. They are one of the 10 pantry staples Lauren always has on hand, and can be used to quickly upgrade a veggie side to a hearty main.
- 4 cups of eggplant (or zucchini), cubed
- 2 Tbsp coconut oil (melted)
- 1 can of drained and rinsed chickpeas
- ½ tsp salt
- 1 Tbsp coconut oil
- ¼ cup chopped onion
- 1 can of coconut milk
- 3 Tbsp curry powder
- 2 sliced dates
- 2 lemon slices
- Cilantro to garnish
Preheat oven 425. Toss eggplant in 1 Tbsp melted coconut oil, and roast on a baking sheet with sides for 10 minutes. Flip eggplant and add rinsed garbanzo beans to the baking sheet and roast for another 10 minutes.
In a large frying pan, add 1 Tbsp of coconut oil, onion, and sauté until tender and translucent. Add 2 cups of coconut milk, curry, and salt. Whisk and bring to a rolling boil.
Toss roasted vegetables, chickpeas and curry sauce together in the pan. Serve with sliced dates, lemon, cilantro and an optional side of quinoa or rice.