Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.89 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 fresh tomatoes, diced
- 2-3 large carrots, cut into 2cm pieces
- 1/2 bunch coriander, roots and stems, chopped (leaves reserved)
- 600grams eggplant, cut into 2cm pieces
- 1/2teaspoons chilli flakes
- 1/2teaspoons pepper (to taste)
- 2teaspoons ground ginger
- 2teaspoons ground cumin
- 1teaspoons ground turmeric
- 2teaspoons ground coriander
- 1teaspoons garam masala
- 1 cup canned chickpeas, rinsed, drained
- 400grams can tomatoes, chopped
- 1/4 cup garlic-infused olive oil
- 60grams baby spinach leaves
- 2 cup brown rice, steamed (to serve)
Description
Enjoy our delicious eggplant curry, an exotic yet comforting dish that's sure to make your day! An excellent accompaniment to any meal. Give it a try today!
Method
Step 1 of 4
Heat 2 tbs oil in a heatproof casserole dish. Add eggplant and cook for 6 minutes, turning often, or until golden all over. Transfer to a bowl. Heat remaining oil and cook carrot for 5 minutes or until golden. Transfer to bowl with eggplant.
Step 2 of 4
Add spices and chopped coriander to pan. Stir for 1 minute or until fragrant. Stir in fresh and canned tomatoes and 1 cup water. Reduce heat to low, cover and simmer gently for 5 minutes, stirring occasionally, or until flavours combine.
Step 3 of 4
Return eggplant and carrot to pan with chickpeas, stirring well. Cover and simmer for 10 minutes or until sauce thickens. Add spinach, cover and remove from heat. Set aside for 3 minutes or until spinach wilts.
Step 4 of 4
Top curry with reserved coriander leaves and serve with rice.
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