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Chickpea & Eggplant Curry (Video Recipe)

September 08, 2018

Chickpea & Eggplant Curry (Video Recipe)

Chickpea & Eggplant Curry with Mint Chutney


2 tablespoons coconut or canola oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

3 garlic cloves, chopped

1 tablespoon finely chopped fresh ginger

1 medium onion, chopped

Fine sea salt

1 teaspoon ground turmeric

Pinch of cayenne pepper

2 large tomatoes, grated on a large grate, with juices reserved

1¼ pounds eggplant, cut into ½-inch cubes (about 5 cups)

1¼ cups drained cooked chickpeas

4 teaspoons finely chopped jalapeño

1 shallot, finely chopped

1 tablespoon fresh lime juice, plus more

1 teaspoon honey

2 tablespoons unsweetened flaked coconut

1 cup coarsely chopped mint leaves

¼ cup coarsely chopped cilantro leaves

Freshly ground black pepper

Plain yogurt (for serving)


1. Heat oil over medium-high in a large skillet or Dutch oven. Add cumin and mustard seeds and cook 30 seconds, then add garlic and ginger. Stir constantly until garlic just begins to brown, about 1 minute, then stir in onion and a generous pinch of salt. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in turmeric and cayenne. Transfer to your VITACLAY

2. Pour in tomatoes and their juices into your VITACLAY pot. Add eggplant, chickpeas, ¼ cup water, and a pinch of salt, stir

3. Set on “”STEW” or “FAST” for 30 minutes or until eggplant is tender.

4. At end of cooking, add jalapeño, shallot, lime juice, and honey. Fold in coconut, mint, and cilantro. Season to taste with salt, black pepper, and lime juice. Top with a dollop of yogurt before serving.

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