Eggplant Curry
I can never seem to stick to a recipe. Does that mean I don't like following rules? Here, I followed a recipe up until the crispy chickpeas but then I went off the rail. The recipe for the crispy chickpeas I got from Tieghan Gerard. These absolutely do add a nice salty crunch to the sweet soft eggplant curry. Hope you enjoy it.
First make the Chickpeas
Crispy Chickpeas
1 15oz can chickpeas, rinsed and drained
1 cup raw peanuts or cashews
3 tbsp extra virgin olive oil
1 tbsp honey
Cayenne Pepper
Kosher Salt
- Preheat oven to 425. Spread chickpeas out on a dish towel and pat them dry. Transfer to a medium bowl and toss with nuts, olive oil, honey and cayenne Sprinkle salt to taste. Arrange on a rimmed baking sheet in a single layer and roast for about 30min, tossing halfway, until browned and crunchy.
Make the Curry
2 tbsp Coconut Oil
3 tbsp Red Curry Paste
1 can Coconut Milk
2 tbsp Fish Sauce
1 tbsp Soy Sauce
A bunch of mini Sweet Peppers, thinly sliced
A handful of mini Carrots, sliced in half longways
1 cup of Broccoli, chopped
1 Eggplant cut in half then sliced longways
2 Garlic Cloves
1 tbsp ginger, minced
1 lime, zest and juiced
Cilantro and Basil, dry or fresh
Directions
- In a large pan, melt coconut oil over medium heat. Add peppers, broccoli, carrots and cook for 3min, until glossy and a bit tender. Add garlic and ginger, stir. Add curry paste and cook for 2min until fragrant.
- Pour in coconut milk with 1 can of water. Mix thoroughly. Add Fish sauce and soy sauce., stir. Add eggplant. Increase heat to a boil. Lower heat to a simmer and cover for 15min. Stirring occasionally. Eggplant with cook and soak up all the goodness.
- After 15min stir and taste curry, if too thick add a bit of water. Stir in lime juice, zest, a sprinkle of cilantro and basil. S&P to taste.
- Serve with your choice of rice and top with crunchy chickpeas.
Optional: Yogurt + Lime juice, naan bread
**I did not use a whole eggplant. Saved the rest for a different recipe.**
