EGGPLANT, CHICKPEA AND TOMATO CURRY
Steps:
- In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes. Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve. SERVE WITH White rice and yogurt.
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Muhammad naeem hiswana
[email protected]I love the unique flavor of this curry. The combination of eggplant, chickpeas, and tomatoes is perfect.
Jendry Ortiz
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavor of the curry.
Jotham Atwine
[email protected]This curry is so easy to make and it's packed with flavor. I love that it's a one-pot meal, so cleanup is a breeze.
Durga Khadka
[email protected]I'm always looking for new vegan curry recipes and this one did not disappoint! It's a great balance of spices and the eggplant is cooked to perfection.
Foodie Food
[email protected]This curry is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and it worked perfectly in this recipe.
Hamsa Mohamed
[email protected]I'm not a huge fan of eggplant, but this curry changed my mind! The eggplant was cooked perfectly and the curry was so flavorful.
Wagwa Olivia
[email protected]This is my new favorite curry recipe! It's so flavorful and satisfying. I love the combination of eggplant, chickpeas, and tomatoes.
Tariq Pathan
[email protected]I made this curry for a potluck and it was a huge hit! Everyone loved the unique flavor and the fact that it was vegan.
Redneck heros cellmaw
[email protected]Delicious and healthy! I love that this curry is made with all plant-based ingredients. It's a great way to get your daily dose of veggies.
Amjad Jaloom
[email protected]This curry was easy to make and packed with flavor. I used a medium eggplant and it was the perfect size for the recipe. I also added a bit of chopped spinach for some extra greens.
Heather's Shitshow
[email protected]I followed the recipe exactly and it turned out great! The curry was flavorful and satisfying, and the eggplant was cooked perfectly. I served it with rice and it was a hit with my family.
Mike Barker
[email protected]This eggplant chickpea and tomato curry was an absolute delight! The flavors were incredibly rich and complex, with a perfect balance of spices. The eggplant was tender and flavorful, the chickpeas added a nice protein boost, and the tomatoes added a