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:
- 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.
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