Eggplant and Chickpea Curry

Ingredients

• 2 onions
• 2 cloves garlic
• 1 red chili pepper
• 1 orange chili pepper
• 3 small eggplants
• 6 tbsp rapeseed oil
• 2 tbsp Madras curry powder
• 200 ml vegetable broth
• 200 ml coconut milk
• 400 g chickpeas (1 can)
• Salt
• smooth parsley (for garnish)

Instructions

1. 1.

   Peel and dice onions and garlic. Wash, trim, deseed chili peppers and cut into thin rings. Wash, trim and dice eggplants.

2. 2.

   Heat rapeseed oil in a large pan, sauté onions and garlic until translucent. Sprinkle with curry powder and add chilies. Briefly stir-fry, deglaze with broth and coconut milk, bring to a boil. Add eggplant cubes and simmer over low heat for about 10 minutes.

3. 3.

   Drain chickpeas in a sieve, mix into the eggplants and let it heat through. Season with salt, serve in bowls and garnish with parsley.