Eggplant Coconut Curry
INGREDIENTS:
2 tbsp olive oil (optional)
1 large onion (chopped)
1 large eggplant
2 medium carrots (cut in small cubes)
1 can chickpeas (washed)
1 can coconut milk
1 1/2 tsp vegetable broth powder
2 tbsp yellow curry powder
1 tsp garlic powder
2 tsp onion flakes
1 tsp paprika hot
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 cup water
Tip:
Serve your curry with some white/brown rice and/or some steamed broccoli!
STEPS:
1. In a big pan, add olive oil (or sauté with water, if you cook oil free), chopped onion and carrots. Stir and sauté for about 5-8 min on medium to high heat.
2. Add all spices besides vegetable broth to pan and stir in for 2-3 min.
3. Add eggplant, vegetable broth powder and 1/2 cup of water and sauté for 10 min.
4. When eggplant is fully cooked, add coconut milk and let simmer on low heat for 5-10 min.
COOKING TIME:
30 min.
