Eggplant Chickpea Curry
Ingredients
1
pc
onion, diced
1
pc
eggplant
2
tb
olive oil
1
pc
garic clove, mashed
0.5
pc
chili, chopped
1
tb
curry powder
1
ts
ground coriander
1
ts
paprika powder
1
ts
cayenne pepper
1
ts
chili powder
1
l
vegetable stock
800
g
tomatoes, chopped
1
Handful
spinach
800
g
chickpeas
1
Pack(s)
plain yogurt
0.5
pc
lime, zest and juice
450
g
brown rice
Preparation
1. Heat oil in a large pan over medium heat. Add onions and garlic, and cook for 5 minutes until they become soft.
2. Add the chopped chili and spices, and cook for an additional 30 seconds. Add tomatoes, eggplants, and chickpeas to the pan.
3. Pour in the vegetable broth and natural yogurt, mix well, and let it simmer for 20 minutes until the vegetables become tender.
4. Stir in spinach, lime zest, and juice, and continue to cook for a few more minutes until the spinach is cooked.
5. Serve over a bed of brown rice and garnish with cilantro and a teaspoon of natural yogurt.
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