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Eggplant & chickpea curry

Coco Mojo

This is a simple recipe but a winner for a quick dinner.


Ingredients-


1 tsp ground cumin / 1 tsp ground coriander / ½ tsp ground turmeric / 1 large eggplant / 2 table spoons tomato purée / ½ chilli , finely chopped / 1cm piece fresh ginger , peeled and finely chopped or grated / 2 tea spoons caster sugar / 8-10 cherry tomatoes / 3 spring onions or shallots , chopped / 1 can chickpeas / ½ bunch of coriander , shredded / cooked rice , natural yogurt, naan and lime wedges to serve.

Method-

Slice the eggplant into rounds about 1cm thick then using a fork scratch each side of the eggplant rounds. Don't break the eggplant open but it will allow the spices to penetrate during cooking.

Add your dry spices to a bowl and mix in the eggplant rounds, coating each one and set aside. In the same bowl add 150ml of water, the tomato puree, chilli, sugar and ginger.

Fry the eggplant for a few minutes until golden on both sides and then add your water & tomato mixture to the pan. Allow to cook for 15 minutes before adding the drained chickpeas and cherry tomatoes. If it begins to look a little dry you can add a little more water to cook the eggplant and chickpeas but don't add too much and allow to cook for a further 5-10 minutes. Season with salt and pepper to taste. Add your spring onions and coriander at the end.

Serve with your naan, rice and yogurt.

Enjoy

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