Eggplant, Potato, and Chickpea Curry
Servings 4
Calories 322kcal
Equipment
- large pan
- steamer basket
- medium bowl
Ingredients
- 12 ounces eggplant
- 8 ounces Yukon Gold potatoes or sweet potatoes
- 3 tablespoons sunflower oil or olive oil
- 1 teaspoon coriander seeds
- 1 medium yellow onion finely chopped
- 1 inch piece of ginger peeled and grated
- 2 small chilis jalapeno or similar, seeded and chopped
- 2 teaspoons curry powder We recommend S & B Curry Powder.
- 1 tablespoon tomato paste
- 1½ cups warm water
- 1 teaspoon salt
- 2 cups cooked chickpeas or a 15-ounce can, drained and rinsed
Serve With
- cilantro leaves
- cooked brown rice
- Indian flatbread (naan, paratha, chapati)
Instructions
- Steam the potatoes in their skins until fork tender, then drain and allow to cool. Peel once they are cool enough to touch, then cut into 2-inch/5-cm pieces.
- Remove the stem end of the eggplant and quarter it lengthwise. Cut the stem end into 2-inch/5-cm pieces. Cut the four part of the bottom end in half again and cut into 2-inch/5-cm pieces. Soak the pieces in a medium bowl filled with cold water for about 30 minutes, then drain well.
- Heat the oil in a large saucepan over medium heat. Add the coriander seeds and cook until they begin to release their fragrance, about 3 minutes. Add the onions, ginger, and peppers and cook, stirring occasionally, until the mixture begins to brown, about 7 minutes.
- Add the curry powder and stir, cooking for 1 minute, then add the tomato paste and stir. Add the warm water, salt, and chickpeas, and eggplant, then bring to a boil. Reduce heat to medium and cook for 8 to 10 minutes, stirring occasionally. Add the potatoes and cook another 2 to 3 minutes.
- Ladle into bowls with brown rice and garnish with cilantro leaves, or serve with pieces of Indian flatbread.
Nutrition
Calories: 322kcal | Carbohydrates: 44g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 632mg | Potassium: 841mg | Fiber: 12g | Sugar: 10g | Vitamin A: 317IU | Vitamin C: 49mg | Calcium: 75mg | Iron: 4mg