Image: Susan Bell
This vegetarian dish is loaded with bold flavours and hearty ingredients making it a satisfying dish for everyone in the family.
- 2 tbsp coconut or light olive oil
- 1 onion, peeled and sliced crosswise
- 1 1" piece fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp salt
- 6 ripe tomatoes, chopped
- 2 1/2 cups vegetable or chicken stock
- 1/2 eggplant, cubed
- 1/3 cup cashews
- 1 14-oz can chickpeas, drained and rinsed
- Bunch cilantro, finely chopped
- 2 handfuls spinach leaves
- Freshly ground black pepper to taste
- Juice of 1 lime
1 In a heavy-bottomed saucepan, heat the oil over medium heat; add the onion and cook until softened, about 5 minutes. Reduce the heat to low and stir in the ginger and garlic; cook for 1 minute. Add the coriander, garam masala, cumin, turmeric, chili powder and salt, and cook, stirring, for another 30 seconds. Add the tomatoes and stock; cook for 10 minutes, uncovered, stirring regularly and breaking down the tomatoes with the back of the spoon.
2 Once the mixture is saucy, add the eggplant, cashews and chickpeas. Stir well to coat, then cover the pan and continue to cook until soft, 10 to 12 minutes. You can add some water if the curry is too thick. Stir occasionally to stop the mixture sticking to the bottom of the pan.
3 Add the cilantro and spinach leaves, and cook until wilted, another 1 to 2 minutes. Serve immediately.
Makes: 2 servings
Excerpted from by Amelia Freer. Recipes Copyright © 2017 Amelia Freer, Photography copyright © 2017 Susan Bell. Excerpted by permission of Penguin Random House. All rights reserved.