Creamy Eggplant and Chickpea Curry
Ingredients
- 1 large onion
- 5 cloves garlic
- 1 tablespoon ginger root
- 3 large ripe tomatoes
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- salt and black pepper to taste
- 1 large eggplant
- 3-4 cups raw vegetables of choice
- 1 14-oz can full-fat coconut milk
- 1 14-oz can cooked chickpeas drained
Preparation
In a large pot, heat 1 tbsp oil and saute the onion, garlic, and ginger for 5 minutes.
Add in the spices with salt and pepper, and fry until fragrant.
Transfer to a blender with the tomatoes and blend until smooth, then pour back into the pot and bring to a simmer.
Add in the vegetables and cover the pot. Cook for 10-12 minutes or until fork-tender.
Add in coconut milk and chickpeas and simmer for 5 more minutes.
Adjust seasoning and add some lemon juice if desired, then serve warm.
Notes
Alternatively, roast the vegetables beforehand and add them after blending the sauce.
