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🍽️ Creamy Coconut Curry with Chickpeas and Eggplant

390 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 250 g carrots
• 2 red onions
• 300 g chickpeas (can)
• 1 tbsp germ oil
• 400 ml unsweetened coconut milk
• 150 ml vegetable broth
• 1.5 tbsp red curry paste
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut the eggplants lengthwise into four long strips.
3. 3. Cut the strips into slices about 6 cm thick.
4. 4. Sprinkle the slices generously with salt.
5. 5. Let the eggplants sit for 15 minutes to draw out the bitter water.
6. 6. Then pat the eggplants dry with a kitchen towel.
7. 7. Peel the carrots and the onions.
8. 8. Cut the carrots into small, bite-sized pieces.
9. 9. Halve the onions and cut them into thin wedges.
10. 10. Drain the chickpeas in a sieve with water.
11. 11. Let the chickpeas drain completely.
12. 12. Heat the oil in a large pan.
13. 13. Add the onions to the hot pan.
14. 14. Sauté the onions until they are soft and translucent.
15. 15. Add the carrots and the eggplant to the pan.
16. 16. Shake the pan occasionally to let the vegetables sweat.
17. 17. Deglaze the vegetables with the coconut milk.
18. 18. Also pour in the broth.
19. 19. Stir the curry paste well into the sauce.
20. 20. Season the dish with salt and pepper to taste.
21. 21. Simmer the curry over medium heat for 5 to 7 minutes.
22. 22. Add the drained chickpeas to the pot.
23. 23. Let everything simmer for another 4 minutes.
24. 24. Stir the chopped parsley into the curry.
25. 25. Taste the dish one last time and adjust seasoning if needed.
26. 26. Serve the curry on plates.

Nutrition per serving

• kcal: 390
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 27 g