Veg Curry (Eggplant, Chickpea and Tomato)

Submitted by:
any veg will do:)

Difficulty: Easy - for beginners
Serves: 4+

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: main · vegetarian ·

Ingredients

2 T Coconut Oil
2 medium red onions quartered and sliced
One 1/2" minced piece of fresh ginger
2 minced garlic cloves
1 1/2 T Madras Curry Powder
1 Eggplant (1 1/2 pounds), diced (after dicing sprinkle with salt and let rest in colander til ready to cook)
1 14oz can chickpeas, drained and rinsed
1 cup veg or chicken stock
3/4 cup unsweet coconut milk
two medium tomatoes chopped
Salt and pepper
cilantro leaves or coriander chutney

Method

In a large deep skillet, heat the oil. Add the onions and cook until soft. Add the ginger and garlic and cook about 1 minute. Add the curry powder and cook for 30 seconds. Add the eggplant, chickpeas and stock. Cover and cook over moderate heat about 10-15 minutes.

Stir in tomatoes, cover and simmer until the eggplant is tender. Add the coconut milk and warm gently. Season with salt and pepper. Stir in cilantro leaves or serve chutney as accompaniment.

Serve with basmati rice and yogurt if you desire

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