Description
A delicious and hearty vegan curry combining rich eggplant and protein-packed chickpeas, simmered in creamy coconut milk.
Ingredients
Scale
- 1 eggplant, diced
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- Salt, to taste
- Oil, for roasting and sautéing
Instructions
- Preheat your oven to 200°C (400°F). Roast the diced eggplant with a little oil for about 20 minutes until it becomes soft and slightly golden.
- In a large pan, heat some oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and fragrant.
- Add the drained chickpeas and curry powder to the pan. Stir to mix everything well.
- Pour in the coconut milk and add the roasted eggplant. Let it simmer for 10 minutes to blend the flavors.
- Season with salt to taste, and your curry is ready to serve!
Notes
Serve hot over rice or with naan. It can be stored in the refrigerator for 3 to 5 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: eggplant, chickpeas, curry, vegan, gluten-free, healthy, easy