I love making a good vegetable curry. Curries are easy to make, comforting and always made with a load of vegetables.
Grocery List
Roasted Eggplant:
- 1 large aubergine (eggplant) cubed
- 1 tbsp olive oil
- 1 tsp salt and pepper
Curry:
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 green chilli deseeded and diced (jalapeno was used)
- 3 cm ginger grated
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp turmeric
- 1 tsp garam masala
- 1 can (400g) chopped tomatoes
- 1 can (240g) chickpeas cooked and drained
- 1 can (400ml) coconut milk
- 3 celery stalks, diced
- 3 roma tomatoes, diced
- 1 large carrot, diced
- 1 tsp salt
- 1 tbsp parsley chopped
How to make it
- Wash and cube the eggplant (I don’t peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
- Roast in the oven on 200c for about 20 minutes or until golden, flipping every a few minutes while they’re being roasted.
- Heat olive oil in a large pan, then saute the onion until it becomes golden and translucent. Add carrots, celery and roma tomatoes.
- Add garlic, ginger and green chili and cook for a couple of minutes. Then add the spices and cook for 30 seconds.
- Add a can of chopped tomatoes, a can of chickpeas and a can of coconut milk. Reduce heat, cover with lid and let it simmer for 5 minutes.
- Stir in the eggplant cubes, remove from heat and serve over white basmati rice.
