Eggplant, Chickpea, and Tomato Curry Recipe Recipe

Name: Eggplant, Chickpea, and Tomato Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 red onions, each cut into 8 wedges; 1 (A 1/2-inch) piece of fresh ginger, peeled and minced; 2 garlic cloves; 1A 1/2 tablespoons Madras curry powder; 1 (1A 1/2 lb) eggplant, cut into 1-inch dice; 1 (14-oz) can of chickpeas, drained; 1-cup chicken stock; A 3/4 cup unsweetened coconut milk; 12 cherry tomatoes, halved; Salt and pepper; A 1/2 cup cilantro leaves

Servings: persons

2 tablespoons extra-virgin olive oil
2 red onions, each cut into 8 wedges
1 (A 1/2-inch) piece of fresh ginger, peeled and minced
2 garlic cloves
1A 1/2 tablespoons Madras curry powder
1 (1A 1/2 lb) eggplant, cut into 1-inch dice
1 (14-oz) can of chickpeas, drained
1-cup chicken stock
A 3/4 cup unsweetened coconut milk
12 cherry tomatoes, halved
Salt and pepper
A 1/2 cup cilantro leaves

1
In a very large, deep skillet, heat the olive oil.
2
Add the onions and cook over moderate heat until they begin to often, about 3 minutes.
3
Add the ginger and garlic and cook until fragrant about 1 minute.
4
Add the curry powder and cook until fragrant about 30 seconds.
5
Add the curry powder and cook until fragrant, about 30 seconds.
6
Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer.
7
Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
8
Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer.
9
Season with salt and pepper.
10
Stir in the cilantro and serve.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 red onions, each cut into 8 wedges, 1 (A 1/2-inch) piece of fresh ginger, peeled and minced, 2 garlic cloves, and more.

Yes, Eggplant, Chickpea, and Tomato Curry Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Chickpea, and Tomato Curry Recipe

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