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Eggplant and Chickpea Curry


Prep time 30 mins
Cook time 40 mins
Total time 1 hour 10 mins

Serves: 4


800g eggplants - about 4-5 small-medium sized eggplants, cut into small cubes
4 cloves of garlic, minced
1 tspn minced ginger
2 red chillies, seeds removed and roughly chopped
1 tbspn coconut oil
1 brown onion, finely chopped
1 tbspn ground cumin
1 tspn fennel seeds
1 tbspn ground coriander
1/2 tspn ground turmeric
1 can (400g) chickpeas
1 can coconut milk
3-4 ripe tomatoes, roughly chopped
1 heaping tspn almond meal (*optional)
salt & pepper to taste
Brown rice & Plain Yogurt (or non-dairy alternative) to serve



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