Are you tired of spending hours in the kitchen after a long day? Do you crave delicious, home-cooked meals but lack the time or energy to prepare them?
Look no further! With a blender at your side, you can whip up a variety of satisfying and nutritious dinners in no time.
From creamy soups to zesty sauces, the versatility of a blender can transform simple ingredients into mouthwatering meals that the whole family will love.
In this article, we’ve gathered over 25 innovative blender recipes that are not only quick to prepare but also bursting with flavor.
Say goodbye to mundane dinners and hello to easy, delicious, and wholesome meals that will make your evenings enjoyable again!
25+ Quick and Easy Blender Recipes for Dinner
Incorporating blender recipes into your dinner routine opens up a world of culinary possibilities.
With just a few simple ingredients and a reliable blender, you can create dishes that are both nutritious and delicious, making mealtime a breeze.
Whether you’re in the mood for a hearty soup, a creamy pasta sauce, or a refreshing salad dressing, there’s a blender recipe to satisfy every craving.
By exploring these 25+ blender recipes, you’ll discover how easy it is to enjoy homemade dinners without the hassle.
So grab your blender and get ready to elevate your dinner game!
Creamy Avocado and Spinach Pasta
This creamy avocado and spinach pasta is a perfect blend of nutritious ingredients that come together in a matter of minutes. The avocados provide a rich, buttery texture while the spinach adds a boost of vitamins and minerals. This dish is not only quick to prepare but also satisfying, making it a great option for busy weeknights.
Recipe:
- Ingredients:
- 12 oz pasta (your choice)
- 2 ripe avocados
- 2 cups fresh spinach
- 1 garlic clove
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine avocados, spinach, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Toss the cooked pasta with the avocado sauce until well coated. Adjust seasoning if necessary.
- Serve warm, garnished with grated Parmesan cheese if desired.
Creamy avocado and spinach pasta is a delightful and wholesome meal that highlights the versatility of the blender. By creating a sauce that is both creamy and nutrient-dense, you can enjoy a filling dinner that requires minimal cooking time. This dish can also be customized with your favorite herbs or vegetables, making it a perfect base for experimentation. It’s a fantastic way to incorporate more greens into your diet without sacrificing flavor!
Roasted Red Pepper and Tomato Soup
This roasted red pepper and tomato soup is a comforting, flavorful dish that blends together fresh and roasted ingredients for a satisfying meal. Perfect for chilly evenings, this soup is not only hearty but also packed with antioxidants and vitamins. Serve it with a crusty bread for a complete dining experience.
Recipe:
- Ingredients:
- 4 large ripe tomatoes, chopped
- 2 roasted red peppers (jarred or homemade)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
- Instructions:
- In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until softened.
- Add the chopped tomatoes, roasted red peppers, vegetable broth, dried basil, salt, and pepper. Bring to a simmer and cook for about 15 minutes.
- Transfer the mixture to a blender and blend until smooth. Return the soup to the pot and heat through.
- Serve hot, drizzled with olive oil and garnished with fresh basil.
This roasted red pepper and tomato soup is not just a meal; it’s a warm hug in a bowl. The combination of roasted and fresh ingredients enhances the flavor profile, resulting in a rich and satisfying dish. Blending the soup creates a velvety texture that makes it indulgent without being heavy. Enjoy this soup as a standalone meal or pair it with a salad or sandwich for a complete dinner. Its vibrant color and robust flavor are sure to impress your family and friends!
Spicy Cauliflower and Chickpea Curry
This spicy cauliflower and chickpea curry is a vibrant, plant-based dish that brings warmth and depth of flavor to your dinner table. Packed with protein from chickpeas and the health benefits of cauliflower, this curry is not only filling but also nutritious. Serve it with rice or naan for a satisfying meal.
Recipe:
- Ingredients:
- 1 head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
- Instructions:
- In a large skillet, heat a bit of oil over medium heat. Add the onion, garlic, and ginger, cooking until softened.
- Stir in the curry powder, turmeric, and chili powder, cooking for another minute until fragrant.
- Add the cauliflower florets and chickpeas, stirring to coat them in the spices. Pour in the coconut milk and bring to a simmer.
- Cook for about 15-20 minutes until the cauliflower is tender. Adjust seasoning if necessary.
- Garnish with fresh cilantro before serving.
This spicy cauliflower and chickpea curry is a delightful way to enjoy a plant-based meal that doesn’t compromise on flavor. The creamy coconut milk balances the spices perfectly, creating a harmonious dish that’s both comforting and energizing. Using the blender to create a smooth sauce enhances the overall texture of the curry, making each bite a pleasure. Serve this dish to impress guests or enjoy it as a cozy dinner at home. The leftovers also make for a fantastic lunch, so prepare to enjoy it again the next day!
Savory Sweet Potato and Black Bean Tacos
These savory sweet potato and black bean tacos are a delicious, healthy twist on traditional tacos. The sweetness of roasted sweet potatoes pairs beautifully with the earthiness of black beans, and the creamy avocado sauce ties everything together. This dish is perfect for a quick weeknight meal or a fun weekend gathering with friends.
Recipe:
- Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado
- 1/4 cup cilantro
- 2 tablespoons lime juice
- Instructions:
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until tender.
- While the sweet potatoes are roasting, prepare the avocado sauce. In a blender, combine avocado, cilantro, lime juice, salt, and a splash of water. Blend until smooth, adding more water if needed to reach the desired consistency.
- Warm the corn tortillas in a skillet or microwave.
- To assemble the tacos, layer roasted sweet potatoes and black beans on each tortilla. Drizzle with the avocado sauce.
Savory sweet potato and black bean tacos are not only a feast for the eyes with their vibrant colors but also a celebration of flavors and textures. The sweetness of the roasted sweet potatoes complements the creaminess of the avocado sauce and the heartiness of the black beans, creating a balanced and satisfying meal. These tacos are highly customizable; feel free to add your favorite toppings such as diced tomatoes, shredded lettuce, or hot sauce. They make for a fun and interactive dinner, perfect for sharing with family and friends!
Lentil and Vegetable Stir-Fry
This lentil and vegetable stir-fry is a quick, nutritious meal that packs a punch of flavor and texture. With protein-rich lentils and an array of colorful vegetables, this dish is both filling and satisfying. The blend of spices adds depth, making it a delicious option for a wholesome dinner.
Recipe:
- Ingredients:
- 1 cup cooked lentils (green or brown)
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- In a large skillet or wok, heat sesame oil over medium heat. Add the onion and garlic, cooking until softened.
- Add the bell pepper, carrot, and zucchini, stirring frequently until the vegetables are tender-crisp.
- Stir in the cooked lentils, soy sauce, ginger, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.
- Serve warm, garnished with fresh cilantro.
This lentil and vegetable stir-fry is a fantastic way to enjoy a nutritious and quick meal. The combination of textures from the crisp vegetables and soft lentils makes each bite enjoyable, while the soy sauce and sesame oil provide a delightful umami flavor. This dish is not only versatile—allowing you to use whatever vegetables you have on hand—but it also makes for great leftovers. You can easily pack it for lunch or reheat it for dinner the next day. It’s a nourishing option that fits seamlessly into a busy lifestyle without sacrificing taste or nutrition!
Chickpea and Spinach Stuffed Peppers
These chickpea and spinach stuffed peppers are a colorful and nutritious dinner option that is both visually appealing and delicious. The combination of chickpeas, spinach, and spices creates a flavorful filling, while the roasted peppers add a sweet and smoky touch. This dish is perfect for meal prep or entertaining guests.
Recipe:
- Ingredients:
- 4 large bell peppers (any color)
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1/2 cup shredded cheese (optional)
- Instructions:
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine chickpeas, chopped spinach, cumin, paprika, garlic powder, salt, pepper, and cooked quinoa or rice. Mix well until combined.
- Stuff each bell pepper with the chickpea mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
- If using, sprinkle shredded cheese on top of each pepper. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.
Chickpea and spinach stuffed peppers are not just a delightful dinner option; they are also a canvas for creativity in the kitchen. The sweetness of the roasted peppers combined with the savory chickpea filling creates a balanced and satisfying meal. This dish is ideal for meal prep, as it can be made ahead of time and reheated throughout the week. Plus, stuffed peppers are highly customizable; you can change up the filling ingredients based on your preferences or what you have available. Enjoy these colorful peppers as a wholesome dinner that nourishes both body and soul!
Creamy Mushroom and Spinach Risotto
This creamy mushroom and spinach risotto is a luxurious yet easy dish that brings the comfort of Italian cuisine to your dinner table. The combination of earthy mushrooms and fresh spinach creates a delightful harmony of flavors, while the creamy texture makes it a truly satisfying meal. Using a blender to create a smooth base enhances the overall creaminess without the need for heavy cream.
Recipe:
- Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Instructions:
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Stir in the sliced mushrooms and cook until tender.
- Add the Arborio rice to the skillet, stirring to coat the grains in oil. If using, pour in the white wine and cook until absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Continue adding broth until the rice is creamy and cooked al dente, about 20 minutes.
- In a blender, combine the fresh spinach and a splash of broth. Blend until smooth, then stir into the risotto along with the Parmesan cheese. Season with salt and pepper to taste.
Creamy mushroom and spinach risotto is a dish that epitomizes comfort food with its rich flavors and creamy texture. Blending the spinach adds a vibrant green hue and a nutritional boost, making this risotto not only delicious but also wholesome. This dish is perfect for a cozy dinner at home or impressing guests at a gathering. Serve it as a main course or as a side dish alongside grilled meats or roasted vegetables. Once you try this risotto, it will likely become a favorite in your dinner rotation!
Butternut Squash and Sage Soup
This butternut squash and sage soup is a warm and comforting dish, perfect for cooler evenings. The natural sweetness of the roasted butternut squash is balanced by the savory depth of sage, creating a rich and flavorful soup. Blending the ingredients results in a velvety texture that is both soothing and satisfying.
Recipe:
- Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 teaspoon dried sage (or a few fresh sage leaves)
- 1/4 cup heavy cream or coconut milk (optional)
- Salt and pepper to taste
- Olive oil for drizzling
- Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Add the roasted butternut squash, vegetable broth, and sage to the pot. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.
- Using a blender, blend the soup until smooth. If using, stir in the heavy cream or coconut milk. Adjust seasoning if necessary.
This butternut squash and sage soup is the epitome of fall comfort food. Its creamy texture and balanced flavors make it a perfect starter or main course for a cozy dinner. The roasting process enhances the sweetness of the squash, while the sage adds an aromatic touch that elevates the overall experience. Serve it with crusty bread for a complete meal, or top it with roasted pumpkin seeds for added texture. This soup is not only delicious but also a fantastic way to enjoy the bounty of seasonal produce!
Zucchini and Corn Fritters
These zucchini and corn fritters are a delicious and light dinner option that is easy to whip up in a blender. Packed with fresh vegetables and seasoned to perfection, these fritters are crispy on the outside and tender on the inside. Serve them with a tangy yogurt sauce or a fresh salad for a delightful meal.
Recipe:
- Ingredients:
- 2 medium zucchinis, grated
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
- Instructions:
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture.
- In a blender, combine the grated zucchini, corn, flour, eggs, Parmesan cheese, baking powder, garlic powder, salt, and pepper. Blend until just combined, but still chunky.
- In a skillet, heat olive oil over medium heat. Drop spoonfuls of the batter into the skillet, flattening them slightly.
- Cook for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.
Zucchini and corn fritters are a fun and flavorful way to enjoy fresh vegetables in a satisfying dinner. The crispy exterior and soft interior make them a hit with both adults and kids alike. These fritters can easily be customized with your favorite herbs or spices, and the addition of Parmesan cheese brings a delicious depth of flavor. Pair them with a refreshing yogurt sauce or a simple green salad for a well-rounded meal. These fritters also make excellent leftovers, so feel free to make a double batch to enjoy throughout the week!
Spicy Peanut Noodles with Vegetables
These spicy peanut noodles with vegetables are a flavorful and satisfying meal that combines the richness of peanut butter with fresh vegetables and a hint of spice. The blender is used to whip up a creamy sauce that coats the noodles perfectly, making this dish not only quick to prepare but also incredibly tasty. Ideal for a weeknight dinner, this recipe is both filling and nutritious.
Recipe:
- Ingredients:
- 8 oz noodles (spaghetti, rice noodles, or your choice)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1-2 teaspoons sriracha (adjust to taste)
- 1 cup mixed vegetables (bell peppers, carrots, broccoli, etc.)
- 1/4 cup chopped peanuts (for garnish)
- Fresh cilantro (for garnish)
- Instructions:
- Cook the noodles according to package instructions. Drain and set aside.
- In a blender, combine peanut butter, soy sauce, sesame oil, lime juice, and sriracha. Blend until smooth, adding a splash of water to achieve your desired consistency.
- In a large skillet, heat a little oil over medium heat. Add the mixed vegetables and stir-fry until tender-crisp.
- Toss the cooked noodles with the peanut sauce and stir-fried vegetables until well coated. Serve garnished with chopped peanuts and fresh cilantro.
Spicy peanut noodles with vegetables are a delightful fusion of flavors and textures that will transport your taste buds to a new level. The creamy peanut sauce, made effortlessly in the blender, envelops the noodles, while the fresh vegetables add crunch and nutrition. This dish is versatile, allowing you to swap in whatever veggies you have on hand or adjust the spice level to suit your preferences. Perfect for a quick weeknight meal or meal prep, this dish is sure to become a favorite in your dinner rotation!
Curried Vegetable and Chickpea Stew
This curried vegetable and chickpea stew is a warm and comforting dish packed with aromatic spices and hearty vegetables. Blending some of the ingredients creates a smooth, rich base, while the chickpeas add protein and fiber, making this stew both filling and nutritious. This recipe is perfect for a cozy dinner, especially on chilly evenings.
Recipe:
- Ingredients:
- 1 can chickpeas, drained and rinsed
- 2 carrots, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 can coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- In a large pot, heat a little oil over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the diced carrots, bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally.
- Add the curry powder, cumin, chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for about 20 minutes.
- Using a blender, blend a portion of the stew until smooth, then return it to the pot. This will thicken the stew while still retaining some chunky vegetables.
- Season with salt and pepper to taste and serve garnished with fresh cilantro.
Curried vegetable and chickpea stew is a nourishing and satisfying dish that is perfect for warming up on a cold night. The blend of spices creates an aromatic experience that tantalizes the senses, while the chickpeas and vegetables offer a hearty texture. Blending part of the stew adds a creamy richness that enhances the overall flavor. This recipe is highly adaptable—feel free to include any vegetables you have on hand or adjust the spice level according to your taste. Serve it with crusty bread or over rice for a complete meal that is sure to delight!
Lemon Garlic Shrimp and Quinoa
This lemon garlic shrimp and quinoa dish is a light, zesty meal that is packed with flavor and nutrition. The combination of tender shrimp with fluffy quinoa and a bright lemon garlic sauce creates a refreshing dinner option. Quick to prepare, this dish is ideal for busy weeknights when you want something delicious without spending hours in the kitchen.
Recipe:
- Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 3 garlic cloves, minced
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Instructions:
- In a saucepan, combine quinoa and broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is cooked and fluffy. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp, paprika, salt, and pepper. Cook for about 3-4 minutes, or until the shrimp are pink and opaque.
- Stir in the lemon juice and cooked quinoa, mixing until well combined. Cook for an additional minute to heat through.
- Serve garnished with fresh parsley.
Lemon garlic shrimp and quinoa is a delightful dinner that balances flavor and nutrition effortlessly. The zesty lemon sauce brightens the dish, while the garlic adds depth, making it a perfect choice for seafood lovers. This recipe is not only quick to prepare but also versatile; you can add your favorite vegetables or herbs to enhance the dish further. Serve it as a standalone meal or alongside a fresh salad for a light and satisfying dinner. Enjoy the freshness and vibrancy of this dish as a tasty way to nourish your body and soul!
Spaghetti with Roasted Red Pepper Sauce
This spaghetti with roasted red pepper sauce is a vibrant and flavorful dish that comes together in no time. The sweet and smoky roasted red peppers blend into a creamy sauce, making it a delicious alternative to traditional tomato sauce. Paired with spaghetti, this dish is perfect for a quick weeknight dinner or a special occasion.
Recipe:
- Ingredients:
- 8 oz spaghetti (or your favorite pasta)
- 2 red bell peppers, roasted (store-bought or homemade)
- 2 garlic cloves
- 1/4 cup heavy cream (or coconut milk for a dairy-free option)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Instructions:
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a blender, combine the roasted red peppers, garlic, heavy cream, olive oil, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, heat the red pepper sauce over medium heat. If using, stir in the grated Parmesan cheese until melted and well combined.
- Toss the cooked spaghetti with the roasted red pepper sauce until evenly coated. Serve garnished with fresh basil.
Spaghetti with roasted red pepper sauce is a deliciously creamy and flavorful dish that elevates your typical pasta night. The natural sweetness of roasted red peppers paired with garlic and cream creates a rich sauce that clings perfectly to the spaghetti. This dish is not only quick to prepare but also incredibly versatile; you can add grilled chicken, sautéed vegetables, or even spinach for extra nutrition. Serve it with a side salad or garlic bread for a complete meal that’s sure to impress family and friends!
Creamy Tomato Basil Soup
This creamy tomato basil soup is a comforting classic that brings warmth and satisfaction to any dinner table. Using fresh tomatoes, basil, and a touch of cream, this soup is both rich and refreshing. Blending the ingredients creates a smooth and velvety texture, perfect for pairing with a grilled cheese sandwich or crusty bread.
Recipe:
- Ingredients:
- 4 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk)
- 1/4 cup fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
- Add the chopped tomatoes and vegetable broth. Bring to a simmer and cook for about 15 minutes to let the flavors meld.
- Remove from heat and add the fresh basil leaves. Use a blender to puree the soup until smooth. Return to the pot and stir in the heavy cream.
- Season with salt and pepper to taste. Serve warm, garnished with additional basil if desired.
Creamy tomato basil soup is the ultimate comfort food, combining the fresh flavors of summer tomatoes with aromatic basil. This recipe is easy to prepare and can be made in about 30 minutes, making it perfect for busy weeknights. The smooth, creamy texture of the soup, achieved through blending, makes it a delight to sip or spoon up. Pair it with a grilled cheese sandwich for a nostalgic meal that warms the heart. This soup also freezes well, so you can make a large batch and enjoy it on a rainy day!
Eggplant and Chickpea Curry
This eggplant and chickpea curry is a flavorful and hearty dish that showcases the richness of Indian spices. The combination of roasted eggplant and protein-packed chickpeas creates a filling meal that is perfect for any night of the week. Blending part of the curry sauce gives it a creamy texture, making it even more comforting.
Recipe:
- Ingredients:
- 1 medium eggplant, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25 minutes, or until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the onion, garlic, and ginger, cooking until softened.
- Stir in the curry powder, roasted eggplant, chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for about 15 minutes.
- Blend a portion of the curry until smooth and return it to the pot to thicken. Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro.
Eggplant and chickpea curry is a wholesome and satisfying dish that is packed with flavor and nutrition. The creamy coconut milk balances the spices beautifully, while the eggplant provides a tender texture. This recipe is great for meal prep, as it keeps well in the fridge and tastes even better the next day when the flavors have had time to meld. Serve it over rice or with warm naan bread for a complete meal. Enjoy the comforting warmth and vibrant flavors of this delightful curry at your dinner table!
Note: More recipes are coming soon!
