Chickpea and eggplant curry

Cooking Vegetarian Chickpea and eggplant curry

This vegetarian curry is a veritable Indian feast. Serve it with rice and coriander for a complete midweek meal.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat ghee in a large saucepan over medium heat. Add onions, garlic and ginger and cook for 5-6 minutes or until golden. Add spices and stir for 1 minute, then add eggplant. Stir to coat in mixture and cook for a further minute. Add tomatoes and cauliflower. Stir to combine then add 1 1/2 cups water. Bring to the boil.
  2. Cover saucepan with a lid and cook over low-medium heat for 10 minutes. Add chickpeas and cook, uncovered, for a further 10 minutes. Stir in yoghurt then season to taste with salt and pepper.
  3. Serve on rice, topped with coriander.

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1/4 cup ghee*
2 onions, chopped
4 cloves garlic, finely chopped
2 tsp finely grated ginger
1 tbsp ground turmeric
1 1/2 tbsp garam masala
3 cardamom pods, bruised
1 eggplant, cut into 3cm dice
4 ripe tomatoes, seeded, coarsely chopped
350g cauliflower florets
400g can chickpeas, rinsed, drained
3/4 cup Tamar Valley Greek Style Yoghurt
Steamed rice and coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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