Eggplant and chickpea curry recipe

by Caz Makepeace on June 15, 2013

9

I have discovered a new love: eggplant and chickpea curry.

I love a meal that is simple to prepare, involves cheap ingredients and is delicious.

I now love to take photos of eggplants too

I snagged a few eggplants on special at Aldi’s the other day–half the price of Woolies!! and so I’ve been overloading on the eggplant dishes. I can’t begin to tell you how it is one of my favourite vegetables. I first got into it in China–the way they cook it over there is truly divine.

I actually just pan fried a bit of eggplant in coconut oil for lunch. Once again it was delicious.

So this recipe comes from

Recipe by Valli Little

Eggplant and chickpea curry recipe

Ingredients

• 1 lg eggplant
• 1 tbs oil (I use coconut or olive)
• 1 onion, chopped
• 2tbs curry powder
• 400g can chopped tomatoes
• 400g can chickpeas, rinsed, drained
• 150g baby spinach or rocket
• 2tbs mango chutney, plus extra to serve (I’ve never used this as have not had it on hand)
• Steamed basmati rice and pappadams, to serve (I’ve not use the pappadams)

Steps

1. Preheat the oven to 200°C
2. Prick the eggplant all over with a fork, and place on a baking tray. Roast for 30 mins or until tender and starting to collapse. Cool slightly
3. Meanwhile, place the oil in a deep frypan (with a lid) over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened.
4. Add the curry powder and cook, stirring, for 1 minute.
5. Stir in the tomatoes, chickpeas and 200ml water, then reduce heat to low, cover and simmer for 10 minutes or until fragrant.
6. Chop the eggplant and stir into the curry with the spinach and mango chutney. Cook, uncovered, for 2-3 minutes until the spinach has wilted.
7. Season, then serve with basmati rice, pappadams and extra mango chutney.

I’m thinking of trying this next time with coconut milk.