First attempt at making Eggplant Curry! I have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too.
Anyway, you start with one huge beautiful eggplant
and start chopping with the only sharp knife in the house.
Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.
Fresh ginger, tomato, garlic and jalapeño.
Mince onions or toss in food processor.
Over medium heat cook onions in coconut oil
Oh, and toss in the jalapeño too.
until they are no longer raw tasting.
Add turmeric and chili powder if you’re feeling bold.
cook until eggplant is soft and mushy. Add water as needed for sauce.
cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.
Then get some garbanzos.
Rinse and drain first.
Then toss them in!
Cook until garbanzos are warm. Add garam masala at the end.
Serve garnished with cilantro and chopped tomatoes.
- 1-2 tablespoons coconut oil
- 1 onion chopped
- 1 jalapeño chopped
- a few cloves of garlic chopped
- 1-2 tablespoon fresh ginger chopped
- 1 cup of water +/- as needed
- 1 eggplant chopped. Peeling is optional depending on condition.
- 1 teaspoon turmeric
- 1 can garbanzo beans drained
- 1-2 chopped tomatoes divided
- 1 teaspoon garam masala
- salt to taste
- Garnish with chopped Cilantro chopped tomatoes
Cook onions and jalapeño in oil until no longer raw. Add ginger, turmeric and chopped eggplant and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala