Well, the time for curries and stews is dawning nearer. To ease the pain of that reality for those who are still clinging to summer, here is a delicious, healthy, and robust eggplant curry. Eggplants are still plentiful, cheap, and beautiful in our neck of the woods and hopefully they are in your area too! This is a fast and budget friendly recipe to excite your taste buds. Go on! Make it! You will love it :)
Vegan Eggplant Curry
Recipe adapted from She Cooks She Gardens
Ingredients
4-5 small-medium sized eggplants, cubed
4 cloves of garlic, minced
1 tablespoon minced ginger
1 tablespoon coconut oil
1 medium onion, finely chopped
1 tbsp ground cumin
1 tsp fennel seeds
1 tbsp ground coriander
1/2 tsp ground turmeric
1 20 oz. can chickpeas
1 14 oz. can coconut milk
1 28 oz. can diced tomatoes
1 heaping teaspoon almond meal (optional but reccmonded)
salt n peppa' to taste
shredded coconut for garnish
whole wheat pita bread or naan to serve
Directions 1. Prepare the eggplant and put in a colander, set over the sink and sprinkle with a salt. Allow to drain for 20 minutes or so. 2. Rinse the eggplant under cool water and pat dry with towel. 3. Combine the garlic, ginger in a mortar and pestle and work into a paste. 4. Heat the oil over a medium-high heat in a deep, heavy based pan. 5. Add the onion and cook for a couple of minutes until soft and fragrant. 6. Add the garlic paste, followed by the spices and cook for another couple of minutes. 7. Add the eggplant to the pot, stir to coat well in the spice mixture, reduce the heat by half and pop the lid on to allow the eggplant to soften - about 10 minutes. 8. Stir and add the chickpeas, tomatoes and coconut milk. 9. Allow to cook for another 20 minutes or so with the lid off until the curry starts to thicken and the oils in the coconut milk begin to separate. 10. Add the almond meal if you'd prefer a thicker gravy. 11. Season to taste with salt and pepper. Add some shredded coconut for garnish and fun!
