Recipes, Savoury

ROAST EGGPLANT & CHICKPEA CURRY | warming & grounding

Delicious and grounding, this warming curry is bursting with flavour and wholefoods. This version is the result of the eighth take because I wanted to get the balance of spices just right and I absolutely love the result. 

If you don't have eggplant on hand and want to try a different veggie, you could also use pumpkin or sweet potato. 

This is a great dish to make for people to serve themselves in the middle of the dining table when you have a few mouths to feed. Simply double or triple the quantities for more. Otherwise, it's the perfect dish for a cozy evening at home. Enjoy!

x Harry 
Serves: Approx. 4
Prep time: 5 minutes 
Cook time: 45 minutes 
Difficulty: Pretty easy  
500g eggplant, sliced into chips
4 tablespoons olive oil 
1 teaspoon salt 
1 can (250g) chickpeas
1 onion, peeled and diced 
5 cloves fresh garlic, peeled and minced 
30g fresh ginger, peeled and minced 
2 teaspoons each: turmeric powder, chilli powder, garam masala, coriander seeds and cumin seeds 
200g tomatoes, diced 
1 can (400ml) coconut cream  
1 green chilli, deseeded and diced (optional) 
1/2 cup fresh coriander, plus extra to serve 
1 1/2 cups brown rice 
Preheat oven to 180 degrees celsius fan-forced. 

Grab a large bowl, toss the eggplant in the salt and leave to sit for a few minutes. Add one tablespoon oil, toss to combine and spread on a baking paper-lined tray. Place in the oven for 30 minutes.
Combine the chickpeas with one tablespoon of olive oil, season with salt and pepper then spread on a separate baking paper-lined tray and place in the oven to roast for 20 minutes. 
While they cook, heat a large non-stick pan over a low heat and lightly fry the onion, ginger and garlic in two tablespoons of oil. Once browned, add the spices and stir well for a few minutes. Add the chopped tomato, coconut cream or milk and green chilli if you are using it. Stir to combine. Leave to simmer for about 10 minutes or until the eggplant is ready. Add the eggplant and stir in. Turn off the heat and add the fresh coriander. 
Place rice in a small saucepan. Add 3 1/5 cups of water and bring to a boil. Reduce to a simmer until all water is absorbed. Place the lid back on and leave until serving. 
Serve your curry over rice, add some roasted chickpeas and sprinkle with extra fresh coriander - delicious! 

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