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

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. 1

   Cook the basmati rice according to package instructions and set aside.

2. 2

   In a large pan, heat coconut oil over medium heat. Add onion, garlic, and ginger, and sauté until softened and fragrant.

3. 3

   Stir in turmeric, cumin, coriander, paprika, cinnamon, and cardamom, cooking for 1-2 minutes until spices are fragrant.

4. 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. 5

   Season with salt to taste and garnish with fresh cilantro before serving over cooked basmati rice.