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FOOD
Eggplant and chickpea curry
by 
1 medium eggplant,
1 can (500ml) chickpea, 2 tomato,
1 onion,
1 can (400ml) coconut milk,
a big handful of baby spinach,
10 cardamom pods,
2 tbsp coriander seeds,
½ tbsp turmeric powder,
4 garlic cloves,
1 tbsp fresh ginger,
5 allspice seeds,
1 can (400ml) coconut milk
40-45 minutes Minutes
This curry as the base of a baijan bharta( eggplant stew) but I added coconut milk to make it creamier and richer. I also, didn’t fry the eggplant like they often do in Indian cuisine, it is not the healthier way of cooking, so instead, I grilled them until they were creamy and buttery; they add a beautiful richness to the sauce. And to make it heartier and richer in proteins, I added chickpeas.
I hope you will love it as much as I did!
http://simplyvegelicious.com/main/curry/eggplant-chickpea-curry
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