Eggplant, potato and chickpea curry


This delicious eggplant curry is the perfect comfort food on a cold winter's night. 


Ingredients (serves 6)
- 1 large eggplant (or 2 medium), washed and diced
- 1 orange (or other color) pepper, diced
- 4 medium size potatoes, peeled and diced
- 1x375ml can organic chickpeas, drained
- 1x400ml can organic diced tomatoes
- 1 large onion, minced
- 3 garlic cloves, minced
- 1x400ml can full fat coconut milk
- 400 ml tomato sauce
- 2 Tablespoons coconut oil
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked (or regular) paprika
- 1 teaspoon coriander
- 1/2 teaspoon (or more) cayenne
- sea salt and freshly ground black pepper, to taste
- a handful cilantro (or parsley), chopped
- 1 lime, cut into wedges, to garnish

Place the eggplant cubes on a parchment lined baking sheet and toss with the olive oil. Roast at 375F for about 25 minutes or until edges are lightly charred but inside is still tender.
Bring a pot of water to a rolling boil, add in some salt and the potato dices. Lower the heat when it reaches boiling point again and cook for about 5 minutes or until fork tender. Do not overcook as you don't want them to mash. Drain and reserve.
In a large saucepan, heat the coconut oil and sauté the onions with the garlic and the pepper until softened. Add in the cumin, turmeric, paprika, coriander and cayenne and cook, stirring constantly for about a minute, until fragrant. Add in the potatoes, eggplant, diced tomatoes and tomato sauce. Season with salt and pepper and simmer for 5 minutes then add in the coconut milk and continue cooking for another 5 minutes. Taste and adjust the seasonings and add in the cilantro. Serve with rice, warm naan and a good squeeze of lime. Enjoy!





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