Chickpea & Eggplant Curry with Mint Chutney

Source: Bon Appetit | Serves: 4 | Time: 30 min



Changes

  • Used EVO instead of coconut oil

  • Used ground cumin

  • Used red onion instead of shallot

Ingredients

2 tbsp EVO

1 tsp cumin

1 tsp mustard seeds

3 garlic cloves, chopped

1 tbsp finely chopped fresh ginger

1 medium onion, chopped

Fine sea salt

1 tsp 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)

1 15-ounce can #chickpeas, drained and rinsed

4 teaspoons finely chopped #jalapeno

1/4 red onion, finely chopped

1 tbsp fresh lime juice, plus more

1 tsp agave

2 tbsp unsweetened flaked coconut

1 cup coarsely chopped mint leaves

¼ cup coarsely chopped cilantro leaves

Freshly ground black pepper

Plain almond milk or cashew milk yogurt, for serving

#Cauliflower rice, for serving


Instructions

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. Pour in tomatoes and their juices, scraping up any browned bits with a wooden spoon. Add eggplant, chickpeas, ¼ cup water, and a pinch of salt, stir, and reduce heat to medium-low. Cover pan and simmer until eggplant is tender, about 15 minutes.


Remove from heat and add jalapeño, red onion, lime juice, and agave. Fold in coconut, mint, and cilantro. Season to taste with salt, black pepper, and lime juice.


Serve over cauliflower rice, and top with a dollop of yogurt before serving.

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