Eggplant and Chickpea Curry

Ok,  its Friday night and you are craving a treat to officially kickstart the weekend after a long and painful week at work.  What better way to herald the start of weekend antics then cooking up an authentic eggplant and chickpea curry!

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I must say, since I purchased the fantastic “Appetite for Reduction” cookbook this recipe has become a firm favorite of mine.

I serve my egglpant and chickpea curry with a Cashew nut and Cranberry Biryani (see full recipe details below).  It’s a match made in culinary heaven, all the flavours meld together creating a delicious mouth explosion.  And if that is not enough, this recipe is also vegan! whoop!    now tell me… what is not to love here?  Get cooking!

What do I need?

Eggplant and Chickpea Vegan Curry

  • 1 teaspoon of cooking oil
  • 1 small white onion
  • 3 cloves of garlic, minced
  • 1 tablespoon of minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 3 average sized tomatoes, roughly chopped
  • 2 eggplants chopped into 3/4 inch cubes
  • 2 teaspoons mild curry powder
  • 2 teaspoons garam masala
  • 1 teaspoons ground cumin
  • 1 cup of vegetable stock
  • 1 can of chickpeas drained and rinsed
  • handful of fresh coriander to garnish.

What do I do?

  • Preheat a large frying pan/saucepan over medium heat.
  • Sauté the onion in the oil for 5 minutes until translucent. (use a little non stick spay if required)
  • Add the garlic, ginger and red pepper flakes and sauté for a further minute.
  • Mix in the tomato, eggplant salt and cook stirring constantly for about a minute. The tomato should deglaze the pan.
  • Mix in the curry powder, garam masala, and ground cumin.
  • Add in the vegetable stock and cover the pot.
  • Bring the mixture to the slow boil and let it cook for about 40 mins.
  • Add in the chickpeas and cook for a further 10 mins.
  • Taste for salt and garnish with coriander.

What do I need?

Cranberry-Cashew Biryani

  • 1 teaspoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 3 cloves of garlic
  • 1 up small diced carrots
  • 1 cup of brown jasmine or basmati rice
  • 2 1/2 cups water
  • 1 tablespoon of tomato paste
  • 1/4 cup dried cranberries
  • 1/4 cup roasted cashew nuts
  • 1/2 cup frozen peas
  • handful of fresh chopped coriander to garnish

What do I do?

  • Preheat a large saucepan over medium heat
  • pour in a little vegetable oil
  • Add in the cumin seeds and the mustards seeds
  • Cover with a lid and let the mustard seeds pop for about a min.
  • Add in the garlic and sauté for a minute
  • Add the chopped carrots, rice, garam masala, turmeric, red pepper flakes, and salt and stir constantly for about a minute
  • Add the water and the tomato paste
  • Cover the pot and bring to the boil
  • Once boiling turn the heat as low as it will go, keep the cover on and let it cook for 40 mins. Do not lift the lid or stir the pot in this time.
  • After 40 mins the water should be fully absorbed.
  • Stir in the dried cranberries, cashews and peas. Leave to cook for another 10 mins until water is totally absorbed.
  • Fluff rice with fork and sprinkle over coriander to serve.

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Source: Appetite for Reduction Cook Book

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Comments

  1. This dish looks so delicious! I have been looking for different ways to use chickpeas–will give this recipe a try!

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