Chickpea Eggplant Curry

I recently revisited one of my favorite homemade Indian dishes — Eggplant and Potato Curry. It’s another one of my top picks for how to use eggplant, transforming the purple nightshade into a creamy and fragrant sensation. The curry powder provides the prominent “Indian” flavor, while the caraway seeds add unexpected pockets of flavor that work beautifully in this dish. If you’re not familiar with caraway, it’s those small, black, oblong-shaped seeds that are often found in rye bread. Aside from this dish, I can’t think of many other foods I’ve had them in aside from rye bread, which is why they add such a notable depth of flavor here.

For this curry, I altered my original recipe, and threw in a few green beans, protein-packed chick peas, and a little extra spice. Serve alongside/atop brown rice or your other favorite whole grain.

Chickpea Eggplant Curry

Yield: Serves 6

Ingredients

  • -2 medium eggplant, unpeeled, cut into 1/4 inch thin, long strips
  • -2 potatoes, cubed
  • -150z. can diced tomatoes
  • -15 oz. can chick peas, drained
  • -2 cups green beans, cut into 1-inch pieces
  • -2 tsp. curry powder
  • -1 1/2 tsp. garam masala
  • -1 tsp. caraway seeds
  • -3/4 tsp. red pepper flakes
  • -1 tsp. salt
  • -3 1/2 tbsp. olive oil

Instructions

  1. Heat oil in a large saucepan over medium high heat. Add potatoes, and cook until almost soft, about 15 minutes, stirring frequently.
  2. Take out of pan and drain between paper towels.
  3. Reduce heat to medium, and place eggplant in saucepan. Add spices and salt, and saute for two minutes. Stir in chick peas and entire contents of diced tomatoes.
  4. Cover, and simmer for 10 minutes, stirring occasionally.
  5. Add green beans. Simmer another 10 minutes, or until green beans and eggplant are tender.
  6. Add potatoes back to pan. Remove from heat. Serve alongside rice.
http://foodfitnessfreshair.com/2011/12/02/chickpea-eggplant-curry/

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No Comments

  • Reply
    When Harry Met Celery
    December 2, 2011 at 10:45 am

    It’s healthy, vegetarian and easy to do. I’m giving this a try for lunch. Do drop by my blog sometime, I just did it first ever dessert recipe post and I’d love to know what you think.

  • Reply
    The Candid RD
    December 3, 2011 at 6:44 am

    This sounds heavenly. I love using curry in dishes (even random ones) but I think it works best with chickpeas and eggplant!! I just love this type of cuisine.

  • Reply
    Linda Dickinson
    December 3, 2011 at 11:52 am

    I am sure it was tasty!! Can’t wait to try it!! Come home and cook it for me!!

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