Chickpea and eggplant curry

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

Recipe «Chickpea and eggplant curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.