All you have to do is take your time and let it sit a while. As with all curries the flavors just melt into each other and are still delicious as leftover lunch.
This curry has eggplant, chickpeas, tomatoes, baby spinach and some coconut milk, making it an explosion of flavour that will please both meat lovers and vegetarians alike.
First off, drain and rinse off our chickpeas, set aside. Chop /Dice your eggplant and soak in salted water to remove bitterness and avoid them turning black.
Heat your pan on medium heat and add 1 tbsp of coconut oil, add the mustard, cumin and fennel seeds and bay leaf.
Once they start sputtering add the chopped onion and some coriander stalks. Mix well and let it cook till softened, before adding the ginger garlic paste.
Once that cooks, add your ground spices, lower heat and let the spices cook a bit. Add the tomato paste and mix well.
You can now add your drained and rinsed eggplant, add a splash of water, cover and let cook for 5-6 minutes. Then add the tomatoes. Add a bit of salt and pepper, then cover and let the tomatoes cook down. ( I do not rush this as I want the flavours to blend properly, also I usually season food as I cook).
Once the tomatoes cook down, add the chickpeas and about a cup and a half of thick coconut milk. Mix well, cover and let simmer on low for about 20 minutes.
Add your washed and drained spinach leaves and let cook for about five minutes more. Check seasoning, turn off heat and garnish with dhania leaves.
Serve hot with chapati or rice.
We had ours with coconut and pumpkin chapatis, whose recipe I will share soon.
Enjoy this meal as a quick weeknight curry that is great for the kids lunchboxes the next day too.
It is healthy, colourful, tasty and easy to make which as you already know, I love!
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.
This recipe is similar to this one with a few differences when it comes to flavour.
I used whole masoor dal, which we call “kamande” in my mother tongue as it’s an easily available, affordable and tasty source of protein that holds its shape well and blends well with whichever spices you choose to cook it with. In this case I used a store bought mixed spices blend.
As the tomatoes cook, add two tablespoons of good quality peanut butter in a cup of cold water. Mix well till the peanut butter is completely dissolved.
Tip: When seasoning keep in mind how salty or sweet the peanut butter you are using is, as you do not want your dish to be too salty.
If you are looking for a decadent, tasty, finger licking vegetarian recipe, this is it. The kids and anyone else you make this for will love it.
The “meatless meatballs” hold their shape really well and the grated potato and breadcrumbs help maintain their crispiness. The lentils are full of flavour and have a meaty texture that will please the palate.
Vegetables are not boring and this is one way to jazz them up when feeling indulgent. Go on and give this recipe a try.