Creado con IA
Spicy Eggplant and Chickpea Curry
35 min 254 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- vegetable oil1 tablespoon
- onion1 medium
- garlic2 cloves
- curry paste1 tablespoon
- chickpeas1 can (400 g)
- coconut milk1 can (400 ml)
- saltto taste
- pepperto taste
- parsley1 tablespoon
Preparación
- 1
Cut the eggplants into cubes and set aside.
- 2
Heat the vegetable oil in a large pan over medium heat.
- 3
Add the chopped onion and sauté until translucent.
- 4
Add the minced garlic and curry paste, and cook for another minute until fragrant.
- 5
Stir in the eggplant cubes and cook for about 5 minutes, stirring occasionally.
- 6
Add the drained chickpeas and coconut milk to the pan.
- 7
Season with salt and pepper to taste.
- 8
Bring the mixture to a simmer and cook for 15-20 minutes, or until the eggplant is tender.
- 9
Garnish with chopped parsley before serving.
- 10
