Chickpeas & Eggplant Coconut Curry.

The smell of coconut can transport you to a nice beach and a clear ocean. However, it also reminds me of the taste of curry, and its outstanding sweet and spicy flavor.

I enjoy cooking this recipe all the year, not only during summer time but also during those days when you need something warm and healthy to eat.

This recipe is perfect for vegans and those that are in a transition of changing habits and need a bit of help avoiding animal protein and carbohydrates.

board-close-up-colors-754315 copy

CHICKPEAS & EGGPLANT COCONUT CURRY – Special for People with Diabetes.

You would need 2 fresh eggplants (or aubergines), 1 can of chickpeas, 2 cloves of garlic minced, 3 tablespoons of ground curry, 1 chilli pepper chopped, 1 tablespoon of saffron, 1 tablespoon of paprika, 1 tablespoon of oregano,  1 can of light coconut milk, 1 large leak washed and diced, 1 can of peas, 450ml of vegetable stock, 1 tray with parchment paper, a medium-size piece of ginger chopped, a handful of pumpkin seeds, a bunch of greenbeans and  finelly chopped chives, a pinch of freshly ground black pepper, a pinch of salt and sunflower oil.

First of all, removed the skin of the eggplants and chop them into chunks, use a tray with parchment paper and place the eggplants, spay the sunflower oil and sprinkle the paprika on top, cook them for about 40 minutes in the oven at 350 centigrades.

pexels-photo-357743

Heat sunflower oil in a wok over a medium-high heat and stir-fry the leak, garlic, ginger, chili pepper and green beans, for about 5 minutes or until the leak start to turn golden brown.

Rinse and drain the chickpeas, pumpkin seeds, peas and add them to the wok with the vegetable stock and continue to cook for 15 minutes, stirring occasionally. Then add the ground curry, saffron, paprika, oregano and reduce the heat and simmer for about 25 minutes or until the chickpeas are tender.

Add the coconut milk and the eggplants cooked in the oven to the curry and mix well, season with freshly ground black pepper, salt and finally cook until the flavors merge for about 5 minutes.

Serve the curry in a bowl and put on top the chives chopped, enjoy this recipe with a portion of quinoa. Please share your comments and follow me on The PocketBook.blog

2 Comments Add yours

  1. Nicole Langton says:

    This sounds delicious! I will definitely try this. Maybe this weekend. Nicole

    Sent from my iPad

    >

    Liked by 1 person

  2. Deliciosa la receta
    Vamos a probarla en tu casa Paulita

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.