Add some heat to your next vegetarian meal. Our eggplant curry is made with a creamy coconut milk base infused with fresh chili and spices.
1tablespoonfreshly grated ginger
1/4teaspoonground cayenne pepper
2red chili peppersseeds removed and finely sliced
1cupcanned garbanzo beansdrained and washed
5cupswater or vegetable stockdivided
1 1/2cupsuncooked brown rice
fresh cilantro leavesfor garnishing
Heat the olive oil in a large skillet. Saute the onions and eggplant until the onions are tender, approximately 10 minutes.
Add the grated ginger, turmeric powder, curry powder, and cayenne pepper. Stir for a minute or so, until the spices are evenly distributed.
Add in the red chili peppers, garbanzo beans, 2 cups water or vegetable stock, and coconut milk. Reduce the heat to low, and simmer for 40 minutes. Season with salt to taste.
As the curry is simmering, cook the rice. Combine the rice and remaining 3 cups of water or vegetable stock in a large pot. Bring to a boil, then reduce heat to low. Cover the pot with a lid, and cook the rice for 35 minutes, or until soft.
Garnish the eggplant curry with fresh cilantro and serve it with the cooked rice.