Eggplant and Cauliflower Curry (Ww) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe source:WW Just 5 cookbook 5 WW Plus Points/serving Ingredients:
1 small eggplant, cut into 1 1/2 inch cubes |
2 cups cauliflower, cut into florets |
1 (16 ounce) jar vegetarian simmering curry sauce (i used trader joe's red) |
1 (15 ounce) can chickpeas, rinsed and drained |
3 tablespoons cilantro, chopped |
Directions:
1. Preheat oven to 425 degrees F.
2. Spray cookie sheet with Pam.
3. Place eggplant and cauliflower on baking sheet and spray with Pam and toss. Roast, stirring once for 20-30 minutes or until vegetables are browned and tender.
4. Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered,d stirring occasionally, for 10 mintues. Remove from heat and stir in cilantro.
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