Eggplant and Chickpea Curry

Written by Azuri

A curry with less worry.

Serves: 4 – 6

2 large	Eggplants, cut into cubes
2 tbsp	Salt
2 large	Onions, peeled and chopped
2	Garlic Cloves, crushed
4 tbsp	Olive oil
1 tsp	Cumin seeds, crushed
1 tsp	Ground coriander
3	Cardamom pods
2 tsp	Fresh Ginger, finely grates
1/2	Ground Turmeric
tsp	Salt
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

To serve:

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.