Thai Eggplants and Chickpeas in Peanut Masala Recipe | Yummly
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Thai Eggplants and Chickpeas in Peanut Masala

FATFREE VEGAN KITCHEN
20Ingredients
45Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons sesame seeds
  • 2 onions (medium, chopped)
  • 2 small tomatoes
  • 2 tablespoons natural peanut butter
  • 2 cloves garlic (peeled)
  • 2 teaspoons ginger paste (or 1 teaspoon minced fresh ginger)
  • 1/2 teaspoon turmeric
  • 1 teaspoon chilli pepper (or cayenne or to taste)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 teaspoon tamarind concentrate
  • 1 teaspoon lemon juice
  • 1/2 teaspoon agave nectar
  • 2 tablespoons coconut (dried, fresh, or frozen)
  • 1/2 tablespoon agave nectar (or sugar or 1 small pitted date)
  • 12 eggplants (small Thai or Indian, or use one large eggplant)
  • 1 cup cooked chickpeas
  • salt (unchecked▢, to taste)
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