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Vegan Eggplant and Chickpea Curry
Vegan Eggplant and Chickpea Curry is a hearty and flavorful vegan curry dish. It is prepared with eggplant, chickpeas, onions, garlic, ginger, and tomatoes cooked in a spicy and aromatic blend of spices. This vegan dish is full of plant-based proteins, vitamins, and minerals, making it a healthy and delicious meal that is sure to please any vegan or vegetarian. It can be served over a bed of rice or with a side of naan or chapati.
Ingredients (2 Persons)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 medium eggplant, diced
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
Directions
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Step 1
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic and ginger and cook until the onion is softened, about 5 minutes.
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Step 2
Stir in the curry powder, cumin, coriander, turmeric and cayenne pepper and cook for 1 minute until fragrant.
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Step 3
Add the eggplant and cook for 2 minutes, stirring occasionally.
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Step 4
Stir in the chickpeas, diced tomatoes and vegetable broth. Bring to a simmer, reduce heat to low and simmer for 15 minutes, stirring occasionally.
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Step 5
Stir in the coconut milk and simmer for 5 minutes.
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Step 6
Stir in the fresh cilantro and season with salt and pepper, to taste.
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Step 7
Serve warm with cooked rice or quinoa.
Comments
This amazing Vegan Eggplant and Chickpea Curry dish is flavorful and delicious! It is a must-try for any vegan or health-conscious individual!
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