With so many eggplants, cherry toms and zucchinis growing in our veggie patch the last few weeks, this has been the perfect recipe to make over and over and get juuuuust right for you.
This curry is mild enough for our three year old to actually eat it (and she does most of the time!) and packed with flavour for us. Not to mention the protein, fibre and gut loving variety of plants in this dish!
By making a nice big batch like this we get to 'cook once and eat twice' so to speak. Enough for now and enough to freeze or refrigerate for the next lunch or dinner. Giving me a night off cooking the following evening or a delicious lunch to enjoy. It also makes a great meal train recipe or an easy one to impress your friends and family at your next pot luck dinner.
We love to serve ours with some super simple home-made yoghurt flat breads (recipe here). And of course a generous serving of fluffy brown basmati rice to soak up some of that delicious sauce!
1 - 2 medium to large eggplants, cut into wedges 1 - 2 medium to large zucchinis, cut into wedges 2 cans chickpeas, drained and rinsed 4 tablespoons olive oil 2 teaspoons salt 1 tablespoon coriander seeds 1 large leak or brown onion 2 garlic cloves, minced 1 tablespoon fresh ginger, peeled and finely sliced or minced 2 cups cherry tomatoes, halved 2 teaspoons each turmeric powder and garam masala spice mix 1 teaspoon each ground cumin and coconut sugar 1/2 teaspoon ground ginger 1 can coconut milk 1 lemon, juiced
OPTIONAL EXTRAS (for garnish/serving) A few sprigs of coriander A dash of coconut aminos Cooked brown basmati rice Easy breezy (and a little cheesy) yoghurt flatbreads - Recipe here
Pre-heat your oven to 180 celsius, fan forced.
Wash and chop your eggplant and zucchini into wedges about 2 cm thick. Spread over a large baking paper or reusable silicone baking sheet lined oven tray. Drizzle with a 1-2 tablespoons of olive oil and sprinkle with a generous pinch of salt. Mix well.
Repeat this step with the drained and rinsed chickpeas then place both veggies and chickpeas in the oven to roast for 30 minutes, stirring half way.
While the veggies and chickpeas roast, add the coriander seeds to a large, deep saucepan. Lightly toast over medium heat until just fragrant. Once fragrant add a tablespoon of olive oil, a pinch of salt, all of the onion or leek, garlic and ginger. Stir until the onion or leek is translucent and soft.
To this add the tomatoes, spices and coconut milk. Mix to combine, bring to the boil and reduce to a simmer while the veggies finish roasting.
Add your roast veggies and chickpeas to the saucepan, stir and continue to cook for a few minutes.
Add lemon juice, stir well and you are ready to serve!
Cooks notes:
Veggies - You can swap out the veggies for any others you might have on hand. Pumpkin, sweet potato, cauliflower, broccolini, red and yellow capsicum and carrot all work super well. You can even wilt a little spinach in at the end. Spice - To be honest, if we didn't live with a 3 year old I would be adding chilli to this recipe. Either fresh or dried. Oil - I know in the past I haven't used much oil in my recipes. I do think that for this one it contributes a lot! You can omit it or swap for coconut oil or your preferred choice of oil. I just love extra virgin olive oil for the flavour and I think it it really helps to soften the veggies and give a slightly deeper flavour to everything. Storage - I do think that this curry possibly tastes even better the next day. Allow to fully cool before refrigerating or freezing. Store in the fridge up to 3 days and the freezer up to 3 months.
For more delicious every-day plant-based whole-food recipes like this plus a whole heap of easy low-tox, low waste DIY recipes for Home & Body check out my books:
