Curried Eggplant & Chickpea Stew
By Dishing Up the Dirt
This recipe is somewhat of an experimental kind-of-thing. So give it a try and see if you enjoy it as much as we did!
Ingredients
- 3 Tablespoons coconut oil
- 1 large yellow onion, diced
- 1 inch chunk of fresh ginger, minced
- 1 serrano pepper, diced (remove seeds for less heat)
- 1 1/2 Tablespoons good quality curry powder + additional for a little more kick
- 1/8 teaspoon ground cayenne pepper, less if you are sensitive to spice
- 1 medium-large eggplant (about 1 1/2 lbs?), cut into 1 inch chunks (no need to peel)
- 2 teaspoons honey
- 1 Tablespoon soy sauce (or tamari sauce)
- 2 large ripe tomatoes, diced, or 1 (14 oz) can diced tomatoes, drained
- 2 cups cooked chickpeas, if from the can rinsed and drained
- 3/4 cup full fat coconut milk, reserve a little cream from the top of the can for garnish and reserve any additional liquid for smoothies!
- 4 cups vegetable broth (plus more to thin if necessary)
- Plenty of salt and pepper to taste
- juice from 1 lime
- 1 teaspoon lime zest
- 1 cup fresh cilantro, minced
Overview
Prep Time
15 minutes
Cook Time
45 minutes
Serves
4-6
Instructions
Step 1
In a large stock pot heat the coconut oil over medium-high heat. Add the onion, ginger, serrano pepper, curry powder and cayenne pepper. Cook until the onions becomes slightly soft and the spices are fragrant. About 5 minutes.
Step 2
Stir in the eggplant, honey, tamari, tomatoes and chickpeas. Cook until fragrant. About 3-5 minutes. Add the coconut milk, veggie stock and plenty of salt and pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for about 30-45 minutes. Add more veggie stock (or water) if too much liquid evaporates.
Step 3
Carefully, with an immersion blender roughly puree half to 3/4 of the soup. Leave it slightly chunky for texture. You can also do this by carefully transferring half of the soup to a blender. Process until smooth. Return the pureed soup to the pot with the remaining “chunky” soup and stir until well combined.
Step 4
Season soup with fresh lime juice, lime zest and plenty of minced cilantro. Adjust salt and pepper as needed and serve hot with a dollop of coconut cream.
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients as necessary.
- Taste test as you go.
- Have fun in the kitchen.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
