Ingredients
2 cups chopped eggplants
3 tbsp olive oil
1 bell pepper, diced
2 tsp ground coriander
2 tsp red chilli powder
2 tsp ground turmeric
1 tsp garam masala or curry powder
1/2 tsp ground ginger
1 cup diced tomatoes
1 tbsp tomato paste
1 cup coconut milk
1 cup chickpeas (I used canned)
1 tsp salt
To Serve
fresh chopped cilantro or parsley
cooked white or brown rice
Method
Heat a oil in pan and add the chopped eggplant, sprinkle with a salt roast it for 3-4 minutes until it is tender.
Now add the bell pepper and sauté for about 4 minutes, until soft.
Now stir in the spices- coriander, chilli powder, turmeric, ginger and garam masala. If the mixture gets too thick add a few tablespoon of water. cook for about a minute.
Add the diced tomatoes, tomato paste, coconut milk, and chickpeas. stir well
Reduce the heat to low and cook for 15 minutes. Now add salt to taste.
Serve over cooked rice, chopped cilantro and Enjoy!
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