Charred Eggplant and Coconut Curry
- Number of Servings: 6
Ingredients
1 medium eggplant, about 8 oz.2 TBS canola oil1 onion, chopped1 red bell pepper, chopped1 1/2 cups peeled and diced sweet potatoes16 oz. canned chickpeas, rinsed and drained16 oz. canned chopped tomatoes1/2 cup unsweetened coconut milkSPICE PASTE:1 TBS ground cumin1 TBS ground coriander seed1/2 tsp ground cardamom1/2 tsp fenugreek seeds1 tsp ground ginger1 tsp ground turmeric3 garlic cloves1-2 serrano chiles, seeded1 tomato, quartered2 tsp salt1 tsp sugar
Stick a fork in the stem end of the eggplant, and roast it directly over a gas flame until charred and softened, about 15 minutes. (Alternately, roast it in a 425 degree oven for about 40 minutes.) Let cool, then peel and discard the skin. Don't worry if a few charred bits remain--this will add extra flavor.
To make the spice paste, combine all spices, garlic, chile, tomato, sugar and salt in a food processor and pulse to make a smooth paste. Add up to 1/3 cup of water, if necessary.
Heat the oil in a large, heavy-bottomed sauce pan, add the onion, and cook until softened. Add the spice paste and cook for about 2 minutes, then add the pepper, sweet potatoes, and chickpeas. Cover and cook for about 10 minutes. Add the tomatoes and 1/2 cup of water, bring to a boil, and simmer uncovered for about 20 minutes.
Put the peeled eggplant in a blender with the coconut milk, and pulse to form a thick puree. Add to the pan and bring to curry back to a simmer. Remove from heat and serve.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AKATIKI.
To make the spice paste, combine all spices, garlic, chile, tomato, sugar and salt in a food processor and pulse to make a smooth paste. Add up to 1/3 cup of water, if necessary.
Heat the oil in a large, heavy-bottomed sauce pan, add the onion, and cook until softened. Add the spice paste and cook for about 2 minutes, then add the pepper, sweet potatoes, and chickpeas. Cover and cook for about 10 minutes. Add the tomatoes and 1/2 cup of water, bring to a boil, and simmer uncovered for about 20 minutes.
Put the peeled eggplant in a blender with the coconut milk, and pulse to form a thick puree. Add to the pan and bring to curry back to a simmer. Remove from heat and serve.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AKATIKI.
Nutritional Info Amount Per Serving
- Calories: 235.5
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 969.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 7.2 g
- Protein: 5.7 g
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