Recipes, Savoury

Roast Eggplant + Chickpea Curry | Plant – Based | Grounding

Delicious + grounding. This warming curry is bursting with flavour + wholefoods. This version is the result of the 8th take becasue I wanted to get the balance of spices just right and I love the result. 

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

This is a great dish to make as a 'serve yourelf' in the middle of your dining table when you have a few mouths to feed. Simply double or triple the quantities for more. The perfect dish for a cozy evening at home!
Prep time: 5 minutes 
Cook time: 45 minutes
Difficulty: Pretty easy
Serves: approx. 4

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, garum masala, corriander seeds + 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


Pre-heat overn to 180 degrees celcius, fan forced.

Grab a large bowl, toss the eggplant in the salt and leave to sit for a few minutes. Add 1 tablespoon oil, toss to combine and spread on a baking paper lined tray. Place in the oven for 30 minutes.
Combine the chickpeas and 1 tablespoon olive oil, season with salt and pepper, 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 2 tablespoons of oil. Once browned add the spices and stir well for a few minutes. Add the chopped tomato, coconut cream or milk and grean 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 heat off and add the fresh corriander. 
Place rice in a small saucepan. Add 3 1/5 cups of water and bring to the boil. Reduce to a simmer until all water is absorbed. Place lid back on and leave until serving. 
Serve over rice, add some roasted chickpeas + sprinkle with extra fresh corriander to serve! 

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