“Indian Vegan Feast: Tempting Chickpea Curry and Spiced Eggplant Stew”
Discover a delectable vegan Indian feast with this mouthwatering chickpea curry and spiced eggplant stew recipe. Savor the rich flavors, aromatic spices, and delightful textures of these dishes while catering to a plant-based diet, making it perfect for an unforgettable dinner party or intimate gathering.
Allergens
None (vegan-friendly)
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 2 large eggplants, cut into 1
- inch cubes
- 3 tablespoons coconut oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1
- inch piece ginger, grated
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable broth
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Drain the soaked chickpeas and place them in a large pot with water. Bring to a boil, then reduce heat to low and simmer until tender, about 45 minutes. Drain and set aside.
- In a separate pan, heat 2 tablespoons of coconut oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and slightly golden, about 3 4 minutes.
- To the pan, add the turmeric, coriander, cumin, paprika, cinnamon, cardamom, cloves, nutmeg, and cayenne pepper (if using). Stir well to combine and cook for an additional minute.
- Add the diced tomatoes and vegetable broth to the spice mixture, stirring to combine. Bring to a simmer, then reduce heat to low and let cook for 15 minutes, allowing flavors to meld together.
- In another pan, heat the remaining tablespoon of coconut oil over medium heat. Add the cubed eggplants, seasoning with salt and pepper to taste. Cook until tender and slightly browned, about 10 12 minutes.
- Stir the cooked chickpeas into the curry sauce and continue simmering for another 5 minutes. Taste and adjust seasonings as needed.
- To serve, divide the eggplant stew among four plates, followed by a generous scoop of the chickpea curry. Garnish with fresh cilantro and enjoy!
Chef’s Insight
To elevate the dish even further, serve with fragrant basmati rice or warm naan bread.
Notes
Be sure to monitor the seasoning throughout the cooking process, adjusting as needed for your personal taste preferences.