A hearty dish that perfectly combines eggplant and chickpeas and okra with aromatic spices. Serve alongside basmati rice or warm naan bread.
Yield: 4
Time: 20 minutes
Ingredients:
- 2 Tbsp olive oil
- 1 large eggplant, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 2 cups baby okra
- 1 can (14.5 oz/411 g) diced tomatoes
- 1 can (13.5 oz/400 ml) coconut milk
- salt and pepper to taste
- fresh cilantro or parsley, chopped (for garnish)
- cooked basmati rice or naan bread (to serve)
Preparation:
Heat the olive oil in a large skillet or pot over medium heat. Add the diced eggplant to the skillet and cook until it starts to soften, about 5 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add a bit more oil if needed, then sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and ginger to the skillet and cook for another 1-2 minutes until fragrant. Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper, and cook for 1 minute to toast the spices. Add the diced tomatoes and chickpeas to the skillet, stirring to combine. Allow the mixture to simmer for 5 minutes. Pour in the coconut milk, stirring well to incorporate all the ingredients. Bring the curry to a gentle simmer.
Return the cooked eggplant to the skillet and let everything simmer together for an additional 10-15 minutes, or until the eggplant is tender and the flavours have melded. Season the curry with salt and pepper to taste.
Serve the Eggplant and Chickpea Curry hot, garnished with chopped cilantro leaves, alongside cooked rice or warm naan bread.
