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:

1. Place eggplant in colander and sprinkle tablespoon salt evenly and let it sit for 15-30 minutes or longer.
2. 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.
3. Rinse out eggplant in water. Then transfer to your clay pot.
4. 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.
5. Serve with rice, extra coriander and a drizzle of #vegan cream and enjoy as a side or main.

 

Leave a comment

Comments will be approved before showing up.

Also in VitaClay® Blog Recipes

Preserved Lemons for Chicken Tagine

Nourishing short ribs pho in bone broth

Butternut Potato Bisque with Brown Butter Sage Sauce By Whole Home Hannah