Eggplant Potato Chickpea Curry

Whenever you see the color purple in nature, you are looking at ANTHOCYANINS. Plant-based antioxidants with powerful health benefits!

When possible leave that purple skin on the eggplant.

This curry is inspired by southern Indian flavors with a spice mama twist. I hope you LOVE it!

RECIPE

Yield
4 servings

Ingredients

• 1/4 tsp nigella seeds
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tbsp avocado oil

• 1 small red onion
• 2 garlic cloves
• 1/2 inch knob of ginger

• 1 tsp turmeric
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• a pinch or 2 of cayenne
• 2 cups puréed tomatoes
• 2 chopped medium eggplants
• 8-10 halved red potatoes
• 1 can of rinsed and drained chickpeas
• salt and pepper
• 1 tbsp tamarind paste
• 1 tsp brown sugar

• fresh cilantro
• a dusting of cumin, coriander and cayenne

Method

Sauté nigella seeds, cumin and mustard seeds in avocado oil on medium high flame until they sizzle, for about 30-60 seconds.

Make a paste of red onion, garlic and ginger. Add this paste to the pan and cook for 5 minutes.

Add turmeric, cumin, coriander and cayenne. Sauté for a minute.

Add tomatoes and cook for 5-8 minutes until fragrant and deeper in color. Then add eggplants, potatoes and chickpeas plus salt and pepper and stir well.

Add a cup of water (or more if you want more gravy) and cook with the lid on on a low flame for 15 minutes or until the veg have softened to your liking.

Add tamarind paste and brown sugar. Mix well. Adjust the salt to taste and finish with fresh cilantro and a dusting of cumin, coriander and cayenne.

Dig in!