Eggplant and Chickpea Curry

local_grocery_store Ingredients

• 1 eggplant, cut into cubes
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1/2 teaspoon turmeric, ground
• 1 can coconut milk
• 2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• to taste salt
• to taste black pepper, freshly ground

restaurant_menu Method

1. 1.Heat vegetable oil in a large pan over medium heat.
2. 2.Add the chopped onion and cook until softened, about 5 minutes.
3. 3.Stir in the minced garlic and ginger, and cook for another 2 minutes.
4. 4.Add the curry powder, cumin, coriander, and turmeric to the pan, and cook for 1 minute until fragrant.
5. 5.Add the cubed eggplant and diced tomatoes to the pan, and stir well to coat them with the spices.
6. 6.Pour in the coconut milk and bring the mixture to a simmer.
7. 7.Cover the pan and let the curry cook for 15-20 minutes, or until the eggplant is tender.
8. 8.Stir in the chickpeas and cook for an additional 5 minutes to heat them through.
9. 9.Season with salt and black pepper to taste.
10. 10.Remove the pan from heat and stir in the freshly chopped cilantro and lime juice.
11. 11.Serve the Eggplant and Chickpea Curry hot with rice or naan bread.
12. 12.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a spicier curry, add a pinch of cayenne pepper or red chili flakes.
• chevron_rightGarnish the curry with additional fresh cilantro before serving for added freshness.
• chevron_rightFeel free to customize the recipe by adding other vegetables like bell peppers or spinach.