Indian Chickpea and Eggplant Curry | Flavorful Vegan Dinner
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35 min
Quick
Sezamo
Un curry indian delicios și aromat, cu năut fraged, cuburi rumenite de vânătă și un sos bogat de roșii infuzat cu ghimbir, usturoi și condimente parfumate. O mâncare caldă, hrănitoare și 100% vegană, perfectă pentru o cină de neuitat.
Preparation method
Preparing the ingredients
Wash the eggplant and cut it into medium-sized cubes of about 2 cm. Peel and finely chop the onion, garlic, and fresh ginger. Rinse the canned chickpeas under cold running water and leave them to drain.
Cook the rice in salted water according to the package instructions, then keep warm.
Cooking the curry
In a deep frying pan or large saucepan, heat half of the sunflower oil. Add the eggplant cubes and sauté over medium heat for 6-8 minutes, until nicely browned on all sides and starting to soften. Remove them onto a plate.
Chef's tip
If you prefer an even creamier texture, you can replace 50 ml of water with coconut milk.
The curry is even tastier the next day after all the spices have settled, making it great for meal prep.
Ingredients
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25 min
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