Thai Eggplants and Chickpeas in Peanut Masala

FATFREE VEGAN KITCHEN
18Ingredients
40Minutes

Ingredients

US|METRIC
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons sesame seeds
  • 2 onions (medium, chopped)
  • 2 tomatoes (small)
  • 2 tablespoons natural peanut butter
  • 2 cloves garlic
  • 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 (or substitute)
  • 2 tablespoons coconut (dried, fresh, or frozen)
  • 1/2 tablespoon agave nectar (or sugar or 1 small, pitted date)
  • salt (to taste)
  • 12 eggplants (small Thai or Indian, or use one large eggplant)
  • 1 cup chickpeas (cooked)
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