Here is another delicious eggplant recipe that will have you wanting more of this amazing vegetable. It is spicy, has some heat, is filling, tasty, and colourful. The wonderful aromas and flavours are heightened with the addition of some coconut milk which adds to the richness and complexity of flavour to the dish.
All you need are two eggplants, sliced onion, garlic ginger paste, one sliced tomato, one cup of peas and one chopped potato. Spices used are mustard seeds, cumin seeds, dhana jeera powder, turmeric powder, red chilli powder and garam masala. Other ingredients are coconut oil, tomato paste and salt and pepper to taste and one cup of coconut milk.
First, chop your eggplant into thickish pieces and pan fry for about 12 minutes, 6 on each side until browned and a bit charred, set aside.
Heat your saucepan, add one tablespoon of coconut oil and a teaspoon of the black mustard seeds and whole cumin seeds, once they start sputtering, add your sliced onion. Mix well and let cook till onions begin browning at the edges then add your one teaspoon of crushed ginger and garlic.
Once the ginger garlic is cooked a bit, add one tbsp of the dhana jeera powder, a pinch of chilli powder, 1/4 tsps of the ground turmeric and one tbsp of tomato paste. Let cook and keep stirring so it doesn’t burn, then add your sliced tomato.
Reduce heat and cover to let the tomatoes cook down. Once they are softened completely, add the potatoes and a cup of water. Cover and let simmer for a while till the potatoes are almost soft, then add your peas.
Let the peas cook a bit and mix well into the sauce, then add your eggplant and coconut milk. Cover once again and simmer for ten minutes on very low heat.
As it simmers, the flavours and colours will meld together into a beautiful sauce that will have an inviting aroma too.
Garnish with chopped dhania when ready, then serve with your main of choice.
The curry looks and smells amazing. The eggplant holds its shape well and is full of all the lovely spicy flavours with a hint of smokiness from the charred parts. Delish!
If you are looking for simple and delicious way to have your eggplant, this dish is a great option. Be it #meatlessmonday or #eggplantthursday, it ticks all the boxes for a colourful, decadent and tasty vegetarian curry.
One of the best things about having the instant pot is being able to boil dry cereals and legumes in a short period of time. No more setting aside a day to boil various legumes and pack them in the freezer for weeks or months, and woe unto you if you have no power for a day or so, and have to throw them out.
I have been trying out various recipes in the instant pot and I am happy with it. No instant pot? No worries. This simple chickpea curry can be made on the stovetop too.
Black chickpeas also known as “kala chana” are darker in colour and more meatier than the light coloured chickpeas, which makes them perfect for a filling vegetarian meal. They are rich in fibre, hence make you feel full for longer, and help prevent constipation. They are full of antioxidants, as well as folate and magnesium, low in fat and rich in iron among other benefits.
This simple dish can be had as a side or a main meal with rice or chapati along with a salad and other vegetables. Let’s get started.
1 1/2 cups soaked brown chickpeas
I chopped onion
1 tbsp cooking oil
1 tablespoon ginger garlic paste
1 chopped tomato and some tomato paste
Spices: 1 tsp cumin seeds, 1 bay leaf, 1/4 tsp turmeric, and 1 tsp dhana jeera powder and garam masala
Salt and pepper
Chopped coriander leaves and freshly squeezed lemon juice to garnish.
Once done, uncover the cooker and add your chopped coriander leaves, squeeze a half lemon over it and an additional little sprinkle of garam masala will not hurt. Let sit a bit then serve.
This curry is perfect for weeknights when you do not want to spend too much time cooking. It is healthy, tasty and filling and you can serve with a salad or avocado slice for added nutrition and colour.
If making it on the stovetop just soak your chickpeas overnight, rinse, drain and boil them before making the curry.
Egg curry is one of those tasty recipes that come to the rescue on a busy weeknight, or when you do not feel like cooking much. It is also cheap to make, as you use what you already have there with you. Eggs, spices of choice, onions, tomatoes. That’s all.
10 hard boiled eggs.
2 large sliced onions.
2 large tomatoes sliced, and a tbsp of tomato paste.
Spices : 1 tsp each of black mustard seed and cumin seeds, curry powder, a pinch of turmeric and garam masala.
Salt and pepper to taste, and a pinch of sugar.
A cup of water.
1 tbsp cooking oil.
Coriander leaves to garnish.
Let the eggs cook for a few minutes till they are heated through.
The beauty of this dish is you can spice and add on to it what you want. You can add coconut milk or even tamarind, chillies, it is all up to your choice of flavours.
Try it and enjoy a simple meal that is colourful, tasty and nutritious too.
If you know me, you know my love for this purple vegetable also known as aubergine. I like it’s color, flavor, texture and its versatility in different dishes. It also doesn’t hurt to know it’s good for you, being chock full of antioxidants, as well as other nutrients.
A major challenge for many people is how to get their family to eat it. Roasting it is great and also as a curry. In this simple weekday meal, I roasted then mashed it and added to a spicy beef mince curry simmering and it was a hit with the kids! Try it with your fussy eaters and let me know how it turns out.
Our ingredients are:-
So this curry powder has been in the Kenyan Market for as long as I can remember and it’s found in almost every Kenyan kitchen. I don’t think it’s ever rebranded. It’s always found with that distinctive green and yellow and red can that makes it easy to pick out anywhere. And the flavoring and aroma it lends to food is amazing. (Watch out for counterfeit ones though).
Back to the recipe. Clean, slice and sprinkle egg pant with salt and set aside.
In a large saucepan, add some coconut oil and cumin seeds, once they splutter add roughly chopped onion and let cook for a while.
Meanwhile, roast the eggplant at 180°C for about 20 minutes till soft. Let cool a bit then mash into a paste.
You can have this with rice, any bread of choice, pasta or even mashed potatoes. Enjoy!