Eggplant, Chickpea and Tomato Curry

Eggplant, Chickpea and Tomato Curry
The recipe Eggplant, Chickpean and Tomato Curry is ready in about 35 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Indian food. This recipe makes 4 servings with 347 calories, 10g of protein, and 21g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut milk, eggplant, onions, and a few other things to make it today.

Instructions

1
In a very large, deep skillet, heat the olive oil.
Ingredients you will need
Olive OilOlive Oil
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Frying PanFrying Pan
2
Add the onions and cook over moderate heat until they begin to soften, about 3 minutes.
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OnionOnion
3
Add the ginger and garlic and cook until fragrant, about 1 minute.
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GarlicGarlic
GingerGinger
4
Add the curry powder and cook until fragrant, about 30 seconds.
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Curry PowderCurry Powder
5
Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
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Coconut MilkCoconut Milk
ChickpeasChickpeas
EggplantEggplant
StockStock
6
Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
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Salt And PepperSalt And Pepper
CilantroCilantro
EggplantEggplant
TomatoTomato
Curry PowderCurry Powder

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.
David & Nadia Chenin Blanc
David & Nadia Chenin Blanc
Chenin Blanc from the Swartland focuses yet again on various Old Vine Vineyards, ranging plantings from 1962 till 1982 and based on granite from the Paardeberg, blended with schale/schist from the east, clay from the north and iron from the western parts of the Swartland. Dry-land farmed bush vines stood the test of time and it showcases the ultimate reason why Chenin Blanc is their main focus in the Swartland. Whole bunch pressed and naturally fermented, matured for 11 months in old neutral French oak barrels.
DifficultyMedium
Ready In35 m.
Servings4
Health Score27
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