Cooked - Chickpea & Egplant Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea & Egplant Curry

4.0

1 15-ounce can chickpeas (drained and rinsed)

2 small eggplants ((or a large one))

½ large onion (diced)

3 cloves garlic (minced)

1 cup coconut milk (canned (or lite coconut milk))

2 tbsp curry powder ((you can use curry paste instead))

2 tsp onion powder

½ tsp ground cumin ((or more to taste))

¼ tsp turmeric ((optional))

¼ tsp smoked paprika ((optional))

¼ tsp cayenne pepper ((optional))

Salt and pepper to taste

Cooked rice of choice ((I use Jasmine rice))

Spinach or fresh coriander (for serving)

Watch the video for easy visual instructions.Chop the eggplant and the onion into small pieces and heat a little oil (or water) in a pan over medium heat. Add the onion and the eggplant and cook on medium heat for about 10 minutes until the eggplant becomes tender. Add the garlic and cook for a further minute.
Drain and rinse the chickpeas and add them to the pan.
Add the coconut milk, spices, salt, and pepper to taste. Simmer for about 5 minutes, stirring frequently.
Serve your curry with cooked rice of choice (my favorite is Jasmine rice) or naan bread. Garnish with either spinach or fresh coriander. Enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 112 weeks ago

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