Chickpea Curry with Eggplant, Spinach and Potato
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 1 onion chopped
- 1/2 eggplant cut in small cubes
- 3 small potatoes cubed
- 1 15-oz can chickpeas drained
- 3 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp coriander
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 2 tbsp curry powder
- 2 cups water
- 2 cups baby spinach
- 1/4 cup chopped cilantro
- Black pepper and red pepper flakes to your liking
Preparation
Heat oil over medium in a deep non-stick skillet or wok and fry garlic, ginger and onions for 5 minutes until fragrant and browning.
Add potatoes and eggplant and season with a pinch of salt and fry stirring often for 10 minutes until potatoes and eggplant are soft.
Add tomato paste, ground coriander, cumin, smoked paprika, salt and curry powder and cook for 2-3 minutes.
Add water and chickpeas and bring to a boil then turn down to a simmer until all veggies are fork tender and a luscious curry gravy has formed. Lastly add baby spinach to wilt.
Serve with rice and cilantro and top with black pepper and crushed red pepper for some heat.
Tips
This recipe is easily customized to your tastes and quick to make.
If you don’t like eggplant, try zucchini or substitute sweet potatoes for the regular ones.
