Eggplant, chickpea and tomato curry

We recently found ourselves faced with an abundance of eggplant that I had bought with the intention of pickling, but didn’t have enough time (oh, good intentions). I was getting a bit tired of fried eggplant slices, which I love but can only eat so much of. So I Googled ‘eggplant, chickpeas, tomatoes’ to see what recipe pops up… there was an immediate winner…

Above is a photo of the incredibly delicious eggplant, chickpea and tomato curry we discovered. It combines such incredible flavours as Madras curry powder, ginger, garlic, coconut milk and more.

I didn’t have Madras curry powder, so I looked it up and made my own, following directions from this recipe here. I didn’t have the fenugreek seeds or the curry leaves, so had to omit those. I also didn’t feel like making such an enormous quantity (the recipe measures the spices by the cup!!), so just substituted ‘cup’ for ‘teaspoon’ and made the perfect amount for this curry recipe.

The powerful flavours of this toasted spice mix were so intense, it was unbelievable. It was heaven to grind up the spices in our spice grinder just because of the great smell!

Then I used the home-made spice mix to make this delicious curry. However, I won’t take credit for the recipe, and will instead send you to check out the recipe on the Food & Wine website.

We served it on top of a bed of brown rice that I’d fried lightly in olive oil with a big pinch of cumin seeds and a small pinch of salt before adding the water and cooking normally. We also topped it off with lightly steamed green beans, tossed in oil with salt and pepper (so simple and soooooo good).

Please, for your own sake, try this recipe!!! If you aren’t a huge fan of eggplant, just be sure to cook it for longer to get rid of the spongy texture, and I guarantee you will love it.