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Gluten-Free Eggplant and Chickpea Curry
Indulge in a bowl of warmth and comfort with this vibrant Gluten-Free Eggplant and Chickpea Curry. Packed with tender eggplant and hearty chickpeas, this dish is infused with aromatic spices that provide a delightful explosion of flavors. Perfectly creamy coconut milk balances the spices, while fresh lime juice and cilantro add a refreshing twist. This curry is not just a meal; it's a celebration of the rich culinary traditions of India, where curries have been a staple for centuries, showcasing the use of local ingredients and spices.
Ingredients
- Eggplant
- 1 medium, diced
- Chickpeas
- 1 can (15 oz), drained and rinsed
- Onion
- 1 medium, chopped
- Garlic
- 3 cloves, minced
- Fresh ginger
- 1 tablespoon, grated
- Coconut milk
- 1 can (13.5 oz)
- Diced tomatoes
- 1 can (14.5 oz), with juices
- Curry powder
- 1 tablespoon
- Turmeric
- 1 teaspoon
- Cumin
- 1 teaspoon
- Coriander
- 1 teaspoon
- Salt
- to taste
- Fresh cilantro
- 1/4 cup, chopped
- Lime juice
- 2 tablespoons
- Cooked rice or gluten-free naan
- for serving
- Oil
- 2 tablespoons (for cooking)
Instructions
- Heat the oil in a large pan over medium heat.
- Add the chopped onion to the pan and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the diced eggplant to the pan and cook until it begins to soften and brown slightly, about 5 minutes.
- Sprinkle in the curry powder, turmeric, cumin, and coriander, stirring to coat the eggplant and toast the spices for another minute.
- Pour in the coconut milk and the diced tomatoes with their juices. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer and let it cook for approximately 15 minutes, or until the eggplant is tender and the flavors meld together.
- Add the drained and rinsed chickpeas to the pan, stirring to incorporate, and cook for an additional 5 minutes until heated through.
- Remove from heat, then stir in the lime juice and chopped cilantro. Season with salt to taste.
- Serve the curry over warm cooked rice or with gluten-free naan, garnished with additional cilantro if desired.
Tips
- For a spicier version, add some diced green chili or a pinch of cayenne pepper when toasting the spices.
- Feel free to add other vegetables such as spinach or bell peppers for added nutrition and color.
- This curry can be made ahead of time and actually tastes better the next day as the flavors continue to develop.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 25 minutes Calories: 350 Fat: 18g Carbs: 45g Protein: 12g Sodium: 300mg Sugar: 5g
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