OK, you lot – here’s another-y. I said I would post only SIMPLE recipes (because I can’t be bothered with fancy ones), and I meant it.
This is a 2-veg curry. It’s extremely delicious. What more could you want ?!
EGGPLANT & CHICKPEA CURRY
(35’ from go to whoa: serves 4)
Ingredients
- 2–3 tbsps olive oil
- 1 onion, diced
- 2 small-medium eggplants, chopped
- 2–3 cloves squashed garlic
- 425g can chickpeas, drained and rinsed
- 1–2 tbsps curry powder or 1 tbsp curry paste
- ½ tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp paprika
- seasoning
- 1 can (400 ml) coconut cream
Instructions
- Heat olive oil in large pan: when it’s hot, add onions and eggplants and cook on medium heat for about 5 minutes, stirring often.
- Add garlic and cook for another minute.
- Drain and rinse the chickpeas and add them to the pan.
- Add all the spices, season with salt and pepper, and stir well. Cook for one more minute.
- Pour on coconut cream and simmer with lid on for another 4-5 minutes.
- Serve with Jazaa brand ‘Elite’ Pakistani rice. Only kidding ! – with any white rice you like. But Jazaa ‘Elite’ is the best rice I’ve ever eaten. :)
I’m all in! This sounds fabulous! :-)
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I do love vegetarian cooking: it has so many possibilities ! :)
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Sounds YUM again. I can’t eat eggplant either but I reckon this could be done with any vegetables – perhaps zucchini for similar timing, I reckon. Love the sound of this.
I like maximum effect, minimum effort cooking!
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You probably can’t eat any of the nightshade family, yes ? – poor you.
Zucchini are OK, but of course cook much quicker. Cut ’em in bigger bits, I think, Sue.
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Yes, you’ve worked it out. I can tolerate some potato and chilli but I generally keep clear of the nightshades. I never cook tomatoes, eggplant, capsicum, for example, at home. Or, if I do, it’s not for me. I love making antipasto – but I just don’t eat the tomato and capsicum ones when I make them.
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I have to give this one a try. It does not seem very difficult, so even I should be able to put this together.
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Steve, if you have the few ingredients, you really can’t go wrong.
And, like I say, you’re allowed to use any rice you want. [grin]
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