Description
A delicious and comforting dish combining spices, coconut milk, and nutritious ingredients, perfect for vegans and meat-eaters alike.
Ingredients
Scale
- 1 large globe eggplant, cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- A small handful fresh cilantro, chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut the eggplant into 1-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the baking sheet.
- Roast the eggplant for 25-30 minutes, flipping halfway through, until tender and golden with browned edges.
- While the eggplant roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions and cook about 5 minutes until soft and translucent.
- Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
- Sprinkle in curry powder, cumin, smoked paprika, and cayenne pepper (if using). Toast spices for about 30 seconds, stirring constantly.
- Stir in tomato paste and cook for 1-2 minutes to deepen the sauce flavor.
- Pour in coconut milk and vegetable broth; stir and bring to a gentle simmer.
- Add chickpeas and roasted eggplant cubes; fold gently to combine.
- Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened. Add broth or water if too thick.
- Remove from heat and stir in lemon juice and chopped cilantro.
- Serve warm over steamed basmati rice or your favorite grain.
Notes
For a smokier flavor, consider using smoked eggplant or adding extra smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg