Robyn1007
10-16-2011, 08:46 PM
I once made an eggplant and chickpea curry off these boards but couldn't locate it yesterday when looking so I came up with this and decided to try it. It's quite good and relatively easy. I used dried chickpeas from Rancho Gordo so that takes a bit longer of course. I doubled the recipe and I'm going to freeze some of this for winter nights post skiing. I'll look forward to it I'm sure.
Eggplant, Chickpea and Tomato Curry
Contributed by Melissa Rubel Jacobson
TOTAL TIME: 35 MIN SERVINGS: 4
Madras curry powder is a blend of many spices, including cardamom, chiles, coriander and cumin. Since it is hotter than regular curry powder, it adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course.
2 tablespoons extra-virgin olive oil
2 red onions, each cut into 8 wedges
One 1/2-inch piece of fresh ginger, peeled and minced
2 garlic cloves, minced
1 1/2 tablespoons Madras curry powder (I used sweet, it's what I had)
1 eggplant (1 1/2 pounds), cut into 1-inch dice
One 14-ounce can of chickpeas, drained
1 cup chicken stock or low-sodium broth
3/4 cup unsweetened coconut milk
12 cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/2 cup cilantro leaves
In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
SERVE WITH White rice and yogurt. (I served with a wild rice blend)
Eggplant, Chickpea and Tomato Curry
Contributed by Melissa Rubel Jacobson
TOTAL TIME: 35 MIN SERVINGS: 4
Madras curry powder is a blend of many spices, including cardamom, chiles, coriander and cumin. Since it is hotter than regular curry powder, it adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course.
2 tablespoons extra-virgin olive oil
2 red onions, each cut into 8 wedges
One 1/2-inch piece of fresh ginger, peeled and minced
2 garlic cloves, minced
1 1/2 tablespoons Madras curry powder (I used sweet, it's what I had)
1 eggplant (1 1/2 pounds), cut into 1-inch dice
One 14-ounce can of chickpeas, drained
1 cup chicken stock or low-sodium broth
3/4 cup unsweetened coconut milk
12 cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/2 cup cilantro leaves
In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
SERVE WITH White rice and yogurt. (I served with a wild rice blend)