Eggplant and Chickpea Curry

Ingredients

• 2 eggplant
• 30 oz canned chickpeas
• 4 tbsp vegetable oil
• 1 yellow onions
• 4 clove garlic
• 1 oz fresh ginger root
• 1 tbsp curry powder
• 1 tsp ground cumin
• 14 1/2 oz canned diced tomatoes
• 13 1/2 oz canned coconut milk
• 1 1/2 cup basmati rice
• 1/2 bunch cilantro(optional)

Method

1. 1

   Cube the eggplant, salt it and leave 10 minutes, then pat dry.

2. 2

   Start the rice. Brown the eggplant in 3 tbsp oil over high heat until golden, then set aside.

3. 3

   Cook the diced onion in the remaining oil 6 minutes, then add the garlic, grated ginger, curry powder and cumin.

4. 4

   Add the tomatoes and cook 5 minutes, then the coconut milk and the drained chickpeas.

5. 5

   Return the eggplant and simmer 15 minutes, until everything is tender and the sauce has thickened.

6. 6

   Season with salt and serve over the rice with cilantro.

Dinners that share a shopping list with this one

• Breakfast Chickpeas with NaanServes 4 · 30 min
• Cauliflower and Chickpea CurryServes 5 · 45 min
• Chana MasalaServes 4 · 40 min
• Chickpea Curry with RiceServes 4 · 42 min
• Coconut Curry ChickenServes 4 · 45 min
• Creamed Spinach and Chickpea CurryServes 4 · 35 min