Eggplant and Chick Pea Curry

This is pretty quick to put together and is delicious. It's vegan, which is unusual for us, though perfect for abstinent days. It's also a great way to use up a lot of summer produce. We usually serve a salad of tomatoes, cucumbers and onions, with olive oil, vinegar, salt and pepper. Sometimes feta, but then it's not vegan, if you care about that.

extra virgin olive or coconut oil to saute
2 large onions, diced
6 small potatoes, scrubbed and diced
6 small or 4 medium eggplants, diced
8 cloves garlic, minced
2 tablespoons curry powder (I use a vindaloo seasoning)
water
10 plum tomatoes, diced
2 - 3 cups cooked garbanzo beans
2 cups coconut milk
salt, to taste

Heat a large frying pan over medium high heat, add oil, onions and potatoes. Cook until onions wilt and potatoes start to brown. Add the eggplant and cook until they soften, adding more oil if necessary.

Make a paste with the curry powder and water, about equal quantities, maybe a little less water, and add to the pan along with the garlic. Cook until the water evaporates. Add in the tomatoes and garbanzo beans, cook down for about five minutes, to reduce the tomato liquid a little. Pour in the coconut milk and simmer until the potatoes and eggplant are fully cooked. Season with salt to taste.

Serve with brown rice or cous cous.

Labels: Homemaking, Recipes, Tales from the Kitchen