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Monday, January 14 2013

Madras curry powder is a blend of many spices, including cardamom, chiles, coriander, and cumin. Since it is hotter than regular curry powder, it adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes, and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course.

 


 
Eggplant, Chickpea, and Tomato Curry
James Baigrie
Recipe from 
Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
 
 
ingredients
  •  
     tablespoons  extra-virgin olive oil
  •  
       red onions, each cut into 8 wedges
  •  
       1/2-inch piece of fresh ginger, peeled and minced
  •  
       garlic cloves, minced
  •  
    1 1/2  tablespoons  Madras curry powder
  •  
       eggplant, cut into 1-inch dice (1 1/2 pounds)
  •  
     14-ounce  can of chickpeas, drained
  •  
     cup  chicken stock or low-sodium broth
  •  
    3/4  cup  unsweetened coconut milk
  •  
    12    cherry tomatoes, halved
  •  
        Kosher salt and freshly ground pepper
  •  
    1/2  cup  cilantro leaves
  •  
 
directions
In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock, and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
 
Stir the tomatoes into the curry, cover, and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
 
 
Posted by: Send a Meal AT 12:04 pm   |  Permalink   |  0 Comments  |  Email
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