Sep 7, 2015

Eggplant Curry with garbanzos

EGGPLANT CURRY (17 of 17)

 

First attempt at making Eggplant Curry! I  have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too. 

 

EGGPLANT CURRY (2 of 17)

 

Anyway, you start with one huge beautiful eggplant

 

EGGPLANT CURRY (3 of 17)

 

and start chopping with the only sharp knife in the house.

 

EGGPLANT CURRY (4 of 17)

 

Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.

 

EGGPLANT CURRY (1 of 17)

 

Fresh ginger, tomato, garlic and jalapeño. 

 

EGGPLANT CURRY (5 of 17)

 

Mince onions or toss in food processor.

 

EGGPLANT CURRY (6 of 17)

 

Over medium heat cook onions in coconut oil

 

EGGPLANT CURRY (7 of 17)

 

Oh, and toss in the jalapeño too. 

 

EGGPLANT CURRY (8 of 17)

 

until they are no longer raw tasting.

 

EGGPLANT CURRY (9 of 17)

 

Add turmeric and chili powder if you’re feeling bold.

 

EGGPLANT CURRY (10 of 17)

 

cook until eggplant is soft and mushy. Add water as needed for sauce. 

 

EGGPLANT CURRY (11 of 17)

 

cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.

 

EGGPLANT CURRY (12 of 17)

 

Then get some garbanzos.

 

EGGPLANT CURRY (13 of 17)

 

Rinse and drain first.

 

EGGPLANT CURRY (14 of 17)

 

Then toss them in! 

 

EGGPLANT CURRY (15 of 17)

 

Cook until garbanzos are warm. Add garam masala at the end.

 

EGGPLANT CURRY (17 of 17)

 

Serve garnished with cilantro and chopped tomatoes.

 

Eggplant Curry

ingredients

  • 1-2 tablespoons coconut oil
  • 1 onion chopped
  • 1 jalapeño chopped
  • a few cloves of garlic chopped
  • 1-2 tablespoon fresh ginger chopped
  • 1 cup of water +/- as needed
  • 1 eggplant chopped. Peeling is optional depending on condition.
  • 1 teaspoon turmeric
  • 1 can garbanzo beans drained
  • 1-2 chopped tomatoes divided
  • 1 teaspoon garam masala
  • salt to taste
  • Garnish with chopped Cilantro  chopped tomatoes

Cook onions and jalapeño in oil until no longer raw.  Add ginger, turmeric and chopped eggplant  and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala

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