Description
Discover a creamy and aromatic plant-based dinner with this Eggplant Chickpea Curry, perfect for those seeking a flavorful and satisfying meal.
Ingredients
- 1 large eggplant, diced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- Add diced eggplant to the pan and cook until it begins to soften.
- Stir in turmeric, cumin, and coriander, and cook for another minute until fragrant.
- Add chickpeas and coconut milk to the pan, stirring to combine.
- Season with salt and pepper to taste.
- Simmer the curry for 15-20 minutes, allowing the flavors to meld and the eggplant to become tender.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier curry, add a pinch of chili powder or fresh chili.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg