When I did my What I ate in a day # 5, I shared with you my beautiful plate of eggplant curry. With the simplicity of the dish, I had not told myself that it would interest you very much to have the recipe. Apparently, I was mistaken because you were many to ask me the recipe! It touches me so much that my kitchen interests you as much. But what gives me the most pleasure is when you send me your achievements! I started to blog mainly to exchange because contrary to what one thinks, the web and social networks can make us meet people exciting and passionate. So again, thanks to you❤️
I realize that there are some recipes of curry on my blog but they are all different. Indian cuisine can be so rich in flavor. But by the way, I’m talking about India while curry is a suitable dish all over the world. We can do it in a thousand ways. I proposed you a mushroom version and one based on cauliflower.
This eggplant curry is my favorite. I do not always add coconut milk because it adds fat (although it is good!) But I have to admit it’s better. The curry is so creamy, it is a real delight. It will not ask you a lot of work just a little while for it to simmer well and let the spices stand out.
Ps : English subtitles are available on the video !
Eggplant, chickpeas and coconut milk curry
For 4 serves
Vegan / Gluten free
Preparation time : 15 minutes / Cooking time : 1 hour
1 can chickpeas (250g)
1 can tomato flesh (400g)
500 ml coconut milk
2 tsp olive oil
1 tsp Mustard Seed
2 tsp garam masala
1 tsp cumin
2 tbsp curry powder
salt and pepper
To serve :
Parsley or Coriander
Cashew nuts, peanut
Dries raisins, etc.
Cut the eggplant into cubes and chop the shallots.
In a large pot, pour the olive oil, add the shallots and sauté a few minutes. Then add the spices, mustard seeds, garam masala, cumin and curry powder. Add a trickle of water.
Add the eggplants and mix well so that the curry paste is well mixed with the aubergines. Cover and cook for 20 to 30 minutes.
At the end of this time the eggplants must be melting. Add tomato flesh and coconut milk. Mix. Salt and pepper. Finally add chickpeas drained and rinsed. Mix again and cover. Simmer for about 30 minutes.
The curry is ready, all you have to do is serve yourself!