← All recipes

🍽️ Coconut Curry with Chickpeas and Roasted Eggplant over Rice

585 kcal · 30 min · 4 servings

Coconut Curry with Chickpeas and Roasted Eggplant over Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 240 °C (top/bottom heat). Wash the eggplants, cut off the ends, and dice them into pieces about 2 cm in size. Salt them and let them drain in a sieve over the sink for about 10 minutes.
  2. 2. Halve the onions, peel them, and dice them. Peel the garlic and ginger and chop them finely. Wash the cilantro, shake it dry, and remove the thick stems.
  3. 3. Squeeze the eggplants, pat them dry well, and marinate them in a bowl with 4 tbsp oil, salt, pepper, and curry. Spread them on a baking sheet lined with parchment paper and cook them in the oven for about 15 minutes. Let the chickpeas drain in a sieve.
  4. 4. Bring the rice to a boil in a pot with about 450 ml of salted water, then cook it covered on low to medium heat for about 10 minutes.
  5. 5. Heat 1 tbsp oil in a pot on high heat and sauté the onion, garlic, and ginger for about 2 minutes. Add the chickpeas and season generously with salt, pepper, curry, and sugar. Deglaze with the chopped tomatoes and coconut milk and let it simmer for about 5 minutes.
  6. 6. Take the eggplants out of the oven, add them to the coconut curry, and taste everything. Serve it with the rice on plates and garnish with cilantro. Enjoy your meal!

Nutrition per serving