Eggplant Chickpea Curry

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Course: Main Course

Cuisine: Indian

Keyword: chickpeas, Curry, Eggplant

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Microwave
Frying pan
Stovetop

Ingredients

1 teaspoon white miso paste
2 tablespoon olive oil 3 tablespoon total for the recipe
1 teaspoon caraway seeds
2 teaspoon cinnamon
1 pinch salt and pepper
1 eggplant
1 sweet potato
2 cloves garlic
3 cm fresh ginger
1 tablespoon olive oil 3 tablespoon total for the recipe
1 tablespoon cumin
1 teaspoon turmeric
100 g Korma curry paste
400 g chickpeas can
400 ml coconut cream canned
100 g baby spinach
450 g microwave rice
1 cup Greek yoghurt
2 tablespoon brown sugar

Instructions

Preheat an oven to 220C and line a tray with baking paper.
In a large bowl mix miso paste with olive oil, then add caraway seeds (opt.), cinnamon, brown sugar, salt and pepper (opt.).
1 teaspoon white miso paste, 2 tablespoon olive oil, 1 teaspoon caraway seeds, 2 teaspoon cinnamon, 1 pinch salt and pepper, 2 tablespoon brown sugar
Chop eggplant into 1 cm pieces, add to the bowl and mix. Spread on the tray in a single layer and place in the middle rack of the oven for 15 mins.
1 eggplant
Meanwhile, peel sweet potato and chop into 1 cm pieces. Place in a saucepan, cover with water and boil for 7 mins, or until tender.
1 sweet potato
Mince garlic and peel and grate ginger.
2 cloves garlic, 3 cm fresh ginger
Heat oil in a pan and cook garlic and ginger until fragrant, then add cumin, turmeric and curry paste.
If you are worried about spiciness for your little one, you can use less spice paste here and add more yoghurt later.
2 cloves garlic, 1 tablespoon olive oil, 1 tablespoon cumin, 1 teaspoon turmeric, 100 g Korma curry paste, 3 cm fresh ginger
Add drained chickpeas, drained sweet potato, coconut cream, and water (use the can so you get the last of the cream). Mix until well combined and simmer for 5 mins. Meanwhile, microwave rice.
Option to serve kids plain chickpeas and sweet potato.
400 g chickpeas, 400 ml coconut cream, 450 g microwave rice
To serve kids, option to spoon out curry mixture and mix through yoghurt, or serve plain sweet potato, chickpeas, rice and yoghurt.
For adults, add baby spinach to the curry and stir through. Serve with rice, topped with yoghurt and crispy eggplant.
100 g baby spinach, 1 cup Greek yoghurt

Nutrition