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Ingredients
US|METRIC
2 SERVINGS
- 15 oz. chickpeas (drained and rinsed)
- 3 eggplant (small, or 1 big one)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 cup coconut milk (canned, or light coconut milk)
- 2 Tbsp. curry powder (you can use curry paste instead)
- 2 tsp. onion powder
- 1/2 tsp. ground cumin (or more to taste)
- 1/4 tsp. turmeric (optional)
- 1/4 tsp. smoked paprika (optional)
- 1/4 tsp. cayenne pepper (optional)
- salt
- pepper
- cooked rice (choice, I use Yasmin rice)
- spinach (or fresh coriander for serving)
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Reviews(2)
Heidi L. 6 years ago
It was absolutely delicious. I’m new to vegan cooking and had two long-time vegans for dinner. They loved it as much as I did. I added a little extra spice just because I love hot food, but the recipe was perfect! Thank you so much for making my transition so much easier.
Katerina Komninou 6 years ago
I have replaced eggplant (sorry, but I don't like it) with mushrooms and broccoli. It was really delicious! You can make it more or less spicy by increasing or reducing the spices. You can make it even hotter! My husband has added chili powder!