Eggplant Curry
Ingredients
The curry
-
1
unit
eggplant, chopped
-
1
tablespoon
grapeseed oil or cooking oil of choice
-
3
cloves
garlic, peeled and crushed
-
to taste
salt
-
1
tablespoon
coconut oil or cooking oil of choice
-
1
unit
onion, diced
-
2
teaspoons
loose grated ginger
-
1
15 oz can
chickpeas, drained and rinsed
-
1
heaping cup
tomatoes, chopped
-
1
cup
full fat coconut milk
-
½
cup
filtered water
-
1
tablespoon
ground coriander
-
1
tablespoon
ground turmeric
-
1
tablespoon
garam masala
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground cardamom
-
to taste
cayenne pepper
-
to taste
black pepper
For serving
-
2
cups
cooked brown basmati rice
-
to taste
fresh herbs (such as mint, cilantro, basil, and green onions)
Instructions
- Preheat the oven to 400ºF.
- Toss the eggplant with grapeseed oil, crushed garlic, and salt, then spread on a baking sheet.
- Bake until browned for 20-25 minutes.
- Heat coconut oil in a large skillet over medium heat.
- Add onion and ginger to the skillet and cook until tender, about 5-6 minutes.
- Remove the eggplant from the oven and add it to the skillet.
- Stir in chickpeas, coconut cream, water, tomatoes, and spices.
- Cover and simmer for about 10 minutes.
- Serve with cooked brown basmati rice topped with fresh herbs as desired.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
21.7g
Total carbohydrates
55.6g
Total protein
10.5g
Sodium
297.9mg
Cholesterol
0mg
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