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Eggplant and Chickpea Curry

A curry with less worry.

Serves: 4 – 6

2 largeEggplants, cut into cubes
2 tbspSalt
2 largeOnions, peeled and chopped
2Garlic Cloves, crushed
4 tbspOlive oil
1 tspCumin seeds, crushed
1 tspGround coriander
3Cardamom pods
2 tspFresh Ginger, finely grates
1/2Ground Turmeric
tspSalt
2 pcsChilli peppers, crushed
2 cup Sweet potatoes, peeled and cut into cubes
2 pcsTomato, chopped
2 tbspTomato Paste
1 1/2 cupCoconut Cream
1/2 cupVegetable Stock

To serve: 

  • Steamed rice
  • Fresh cilantro leaves, to garnish

Instructions – Eggplant and Chickpea Curry

  1. Sprinkle the eggplant pieces with salt and set aside for 6 to 8 minutes. 
  2. Meanwhile in a large skillet, sauté onions and garlic in the olive oil over medium – high heat until golden, stirring frequently. 
  3. 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. 
  4. 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. 
  5. The sauce should be thick, if too thin, simmer uncovered a little longer. 
  6. Serve over steamed rice and garnish with fresh cilantro leaves. 

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