Sri Lankan Vegan Coconut Curry Feast: Aromatic Rice, Eggplant Moju, and Spiced Chickpea Stew

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups basmati rice 4 cups coconut milk 1 large eggplant, cut into cubes 1 can chickpeas, drained and rinsed 1 onion, diced 3 cloves garlic, minced 1
• inch piece ginger, grated 2 tablespoons coconut oil Salt, to taste 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon paprika 1 teaspoon cinnamon 1/2 teaspoon cardamom Fresh cilantro, for garnish

Instructions

1. Cook the basmati rice according to package instructions and set aside.
2. In a large pan, heat coconut oil over medium heat. Add onion, garlic, and ginger, and sauté until softened and fragrant.
3. Stir in turmeric, cumin, coriander, paprika, cinnamon, and cardamom, cooking for 1 2 minutes until spices are fragrant.
4. Add the cubed eggplant to the pan, stirring to coat with spices. Cook for 3 4 minutes, then add chickpeas and coconut milk. Bring to a simmer and cook until eggplant is tender.
5. Season with salt to taste and garnish with fresh cilantro before serving over cooked basmati rice.

Chef’s Insight

The blend of spices in this dish creates a unique and flavorful taste that will transport you to Sri Lanka.

Notes

Feel free to adjust the spice levels according to your preference.