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Eggplant chickpea curry in 40 minutes Vitaclay!

Ingredients:

2 eggplants, sliced
1 inch ginger
1-2 red onions
4 garlic cloves
1 tsp cumin seeds
3 dried curry leaves
1 red chilli, deseeded
1/2 tsp ground cumin
1 tbsp garam masala
1 tbsp medium curry powder
1 tsp turmeric
1 tbsp brown sugar
2 cups chopped tomatoes (400g)
1 cup cooked chickpeas
Handful of fresh coriander
Drizzle of vegan cream

Directions:

Place eggplant in colander and sprinkle tablespoon salt evenly and let it sit for 15-30 minutes or longer.
Sauté onion garlic in olive oil until soft. Add cumin seeds and red chili and stir for a minute or two. Transfer to your clay pot.
Rinse out eggplant in water. Then transfer to your clay pot.
Add the rest of ingredients in clay pot. Add in 2 cups water. Set on stew or fast to cook for 40 minutes or an hour.
Serve with rice, extra coriander and a drizzle of #vegan cream and enjoy as a side or main.

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