Eggplant and Chickpea Curry

Name: Eggplant and Chickpea Curry
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 teaspoons asafetida (or 1 clove garlic, pressed); 397 grams diced tomatoes (fire-roasted preferred); 1 teaspoons cayenne or other hot red pepper (less or more, to taste); 425 grams (or 1 1/2 cups) cooked chickpeas, rinsed and drained; 1 teaspoons cumin seeds; 1 large eggplant; 0 teaspoons garam masala (start with less and add more to taste); 2 teaspoons ginger paste or minced ginger root; 1 teaspoons ground coriander; 1 medium onion, chopped; 59 milliliters minced parsley or cilantro; 1 red bell pepper seeded and diced; 1 teaspoons turmeric; 118 milliliters water

You can never have too many main course recipes, so give Eggplant and Chickpea Curry a try. This recipe serves 4. One portion of this dish contains approximately 13g of protein, 4g of fat, and a total of 258 calories. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Indian cuisine. A mixture of turmeric, parsley, ginger root, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Bake for 40-45 minutes, until eggplant is sunken and soft all the way through.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Heat a non-stick skillet and then spray it lightly with vegetable oil (the oil helps toast the seasonings, but you can omit it if you have to).

Ingredients you will need

Cooking Oil

Seasoning

Toast

Equipment you will use

Frying Pan

Add the onion and cook until it begins to turn golden.

Ingredients you will need

Onion

Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, ginger paste, and red pepper.

Ingredients you will need

Ginger Paste

Bell Pepper

Cumin Seeds

Red Pepper

Asafoetida

Coriander

Tomato

Turmeric

Peppers

Garlic

Onion

Toast

Equipment you will use

Frying Pan

Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes.

Ingredients you will need

Eggplant

Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.) Just before serving, add parsley (or cilantro), garam masala, and salt to taste.

Ingredients you will need

Garam Masala

Chickpeas

Cilantro

Parsley

Sauce

Water

Salt

Serve with rice or Indian bread.

Ingredients you will need

Bread

Rice

Equipment

Oven

Frying Pan

Ingredients

Servings:

0teaspoons

asafetida (or 1 clove garlic, pressed)397grams

diced tomatoes (fire-roasted preferred)1teaspoons

cayenne or other hot red pepper (less or more, to taste)425grams

(or 1 1/2 cups) cooked chickpeas, rinsed and drained 1teaspoons

cumin seeds 1large

eggplant 0teaspoons

garam masala (start with less and add more to taste)2teaspoons

ginger paste or minced ginger root 1teaspoons

ground coriander 1medium

onion, chopped 59milliliters

minced parsley or cilantro 1

red bell pepper seeded and diced 1teaspoons

turmeric 118milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Markus Huber Obere Steigen Gruner Veltliner. Reviewers quite like it with a 4 out of 5 star rating and a price of about 19 dollars per bottle.