Eggplant and Chickpea Coconut Curry
Ingredients
Ingredients:
- 3 tablespoons olive oil
- 1 medium or 1 cup white onion finely diced
- 2 tablespoons fresh ginger diced
- 1 tablespoon fresh garlic diced
- 1 cup shitake mushrooms sliced
- 1 ½ cups eggplant cut into 1 inch cubes
- ½ a medium jalapeno pepper sliced
- 1 can of chickpeas that have been drained and rinsed
- 2 teaspoons turmeric powder
- 1- 2 teaspoons sichuan peppercorns
- 1 can of coconut cream
- 1 cup chicken or vegetable broth
- Salt and pepper
Toppings:
- Lime zest and juice
- Fresh chopped cilantro
Serve with steamed white rice
Optional topping:
- Other half of the jalapeno sliced mixed with 2 tablespoon fish sauce and 2 tablespoons rice wine vinegar for a quick pickled jalapeno topping
Instructions
- Instructions:
- In a large skillet add olive oil and turn to medium heat. Once pan is hot, about 30 seconds, add the onion, garlic and ginger.
- Stir together with a wooden spoon on medium heat and season with ½ a teaspoon of kosher salt. Saute for about 5 minutes, onions should be slightly translucent.
- Next, add in the mushrooms, eggplant, chickpeas and jalapenos to the pan.
- Season again with ½ a teaspoon of kosher salt and ¼ teaspoon of fresh cracked black pepper.
- Stir together on medium heat and saute all vegetables together for 5-7 minutes or until everything is coated in olive oil and starting to cook down a bit.
- Then add in the spices. Add the turmeric and sichuan peppercorns.
- Stir together before adding the coconut cream and chicken broth.
- Stir and simmer on medium low heat for 12-18 minutes, stirring every few minutes. Taste to see if seasoning is to your liking. Add a little more salt here if needed.
- Top the curry with fresh cilantro and lime zest and a squeeze of lime juice.
Notes
I really enjoy serving this with my quick pickled jalapeno with fish sauce. It makes it a little spicy, crunchy, bright and salty umami flavors!
I serve this over plain steamed white rice.
Enjoy with love + salt,
Emily