Best 2 East African Eggplant Curry With Chickpeas Recipes
Embark on a culinary journey to East Africa with this delightful eggplant curry recipe, a harmonious blend of flavors that will tantalize your taste buds. This vegetarian delight features tender eggplants stewed in a rich and flavorful curry sauce, complemented by the nutty texture of chickpeas. The recipe also offers a vegan variation, catering to a diverse range of dietary preferences. Additionally, you'll find a spicy tomato chutney recipe, the perfect accompaniment to enhance the flavors of the eggplant curry. For those seeking a cooling side dish, the refreshing cucumber raita recipe is a must-try. Rounding off this culinary adventure is a delectable coconut rice recipe, an aromatic and fluffy accompaniment that completes the East African dining experience.
Let's cook with our recipes!
EAST AFRICAN EGGPLANT STEW
Make and share this East African Eggplant Stew recipe from Food.com.
Provided by Nate The Chef
Categories Stew
Time 1h40m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. cook the onions until soft and golden. Add the eggplant and continue cooking.
- Add the potatoes. Cook on high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
- Add the crushed garlic to the pan along with curry powder, cayenne pepper and salt. Stir all ingredients thoroughly.
- Then add the can of tomatoes, tomatoe paste and water. Mix well.
- Turn down the heat and simer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixturewill have dried out indicating it is almost ready. Using a fork, prod the potatoes and when they are very soft the dish is ready. If they are not add just the tiniest amount of water.
- Serve with rice.
Nutrition Facts : Calories 280.5, Fat 11.9, SaturatedFat 1.6, Sodium 509.1, Carbohydrate 42.7, Fiber 15, Sugar 12.9, Protein 6.5
EAST AFRICAN EGGPLANT CURRY WITH CHICKPEAS
Steps:
- Cut eggplant into 3/4 inch dice. In a heavy, wide casserole, heat oil. Add onion and cook over low heat for 7 minutes, until soft. Add next 7 ingredients. Cook, stirring, for 1 minute. Add eggplant and salt, and mix well over low heat until eggplant is coated with spices. Add tomatoes and bring to a boil. Mix tomato paste and water and stir into mixture. Cover and simmer, stirring often, for 20 minutes. Add chickpeas and simmer 10 to 20 minutes more until eggplant is very tender and mixture is thick. Adjust seasoning. Serve over rice.
Tips:
- Choose small, tender eggplants for the best flavor and texture.
- If you don't have coconut milk, you can substitute unsweetened almond milk or cashew milk.
- Add more chili pepper if you like your curry spicy.
- Serve the curry with rice, naan, or injera.
- Garnish the curry with fresh cilantro or parsley.
Conclusion:
East African Eggplant Curry with Chickpeas is a delicious and easy-to-make vegan dish that is perfect for a weeknight dinner. The curry is packed with flavor and the eggplant and chickpeas provide a good source of protein and fiber. This recipe is also a great way to use up leftover vegetables. So next time you have some eggplant and chickpeas on hand, give this curry a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
