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Chickpea Eggplant Curry

Recipe byahasver
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Ingredients: 

2 eggplants
2 tbsp olive oil
1 tbsp mustard seeds
curry paste/curry
2 onions
1-2 chillies
4 tsp garam masala
2 tsp coriander
2 tsp turmeric
400 ml coconut milk
6 tomatoes
400 g chickpea (from can)
salt
750 g chicken breasts (cut to small pieces)


  1. Bake cuts from the eggplants for 2-3 minutes
  2. Set them aside
  3. On oil bake curry and mustard seeds for 30 seconds
  4. Add onion and stir until it's soft
  5. Add chicken and roast it.
  6. Add rest of the ingredients except for tomatoes, chickpea and baked eggplants. Add only cream from coconut milk. Stir for one minute
  7. Add rest of the coconut milk, 200 ml of water and tomatoes. Simmer for 25 - 30 minutes
  8. Add chickpea and eggplant and simmer for another 5 minutes

 

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