Chickpeas and Eggplant in Coconut Curry Sauce

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Average: 5 (2 votes)
(2 votes)
Chickpeas and Eggplant in Coconut Curry Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
2 Eggplant
salt
250 grams carrots
2 red onions
300 grams chickpeas (canned)
1 tablespoon Corn oil
400 milliliters unsweetened Coconut milk
150 milliliters Vegetable broth
1 ½ tablespoons red Curry paste
freshly ground peppers
2 tablespoons freshly chopped parsley
How healthy are the main ingredients?
EggplantsaltcarrotonionchickpeasCoconut milk

Preparation steps

1.

Rinse eggplant, cut into quarters lengthwise, cut into 6 cm (approximately 2 inch) thick slices and sprinkle with salt. Let rest for approximately 15 minutes and pat dry with paper towel. 

2.

Peel carrots and onions, cut carrots into bite size pieces, halve onions and cut into narrow columns. Rinse chickpeas over a colander and drain.

3.

Heat oil in a pan and saute onions until translucent. Add carrots and eggplants, sauté briefly and deglaze the pan with coconut milk and broth. Stir in curry paste and season with salt and pepper. Let simmer over medium heat for 5-7 minutes. Add chickpeas, simmer an additional 4 minutes, stir in parsley and season again to taste. Serve on preheated plates.