A curry with less worry.
Serves: 4 – 6
|2 large||Eggplants, cut into cubes|
|2 large||Onions, peeled and chopped|
|2||Garlic Cloves, crushed|
|4 tbsp||Olive oil|
|1 tsp||Cumin seeds, crushed|
|1 tsp||Ground coriander|
|2 tsp||Fresh Ginger, finely grates|
|2 pcs||Chilli peppers, crushed|
|2 cup||Sweet potatoes, peeled and cut into cubes|
|2 pcs||Tomato, chopped|
|2 tbsp||Tomato Paste|
|1 1/2 cup||Coconut Cream|
|1/2 cup||Vegetable Stock|
- Steamed rice
- Fresh cilantro leaves, to garnish
Instructions – Eggplant and Chickpea Curry
- Sprinkle the eggplant pieces with salt and set aside for 6 to 8 minutes.
- Meanwhile in a large skillet, sauté onions and garlic in the olive oil over medium – high heat until golden, stirring frequently.
- Add all the spices and peppers and stir-fry for 1 – 2 of minutes, or until fragrant. Squeeze eggplant pieces to get rid of any excess moisture and add to the skillet. Stir until they become limp and slightly golden.
- Add the potatoes and chickpeas, sauté for 1 – 2 minutes, stirring to coat well with spices. Add tomato, tomato paste, coconut cream and vegetable stock. Stir, bring to a boil then reduce heat and simmer until vegetables are tender but not mushy.
- The sauce should be thick, if too thin, simmer uncovered a little longer.
- Serve over steamed rice and garnish with fresh cilantro leaves.