Massaman Chickpea Curry

Delectable Massaman Chickpea Curry with eggplant and potato (vegan). Servings: 2

Ingredients

• 2 tbs of CurryFresh Massaman Curry Paste

• Cooking oil

• 1 cup of coconut milk

• 3/4 cup of water (optional: substitute with chicken broth)

• 1 medium onion

• 1 tbs minced ginger

• 1 tbs minced garlic

• 1 medium potato

• 1 large Chinese eggplant

• 1 cup of boiled (ready to eat) chickpeas

• Handful toasted crushed peanuts or cashews (optional)

• Sugar to taste

• Salt to taste (optional: add fish sauce to taste)

Directions

• Cut the potato into 1/4 inch slices and the eggplant into 1/2 inch cubes.

  • Remember that the thickness determines the cooking time.

• Chop the onion into 1 inch dices.

• Mince the ginger & garlic.

• Add cooking oil to a hot pan. Saute the eggplant until cooked. Remove from the pan and set aside.

• Saute the ginger & garlic until fragrant. Add the onion and saute for +/- 1 minute.

• Make space in the center and add 2 tbs of CurryFresh Massaman Curry Paste.

• Add coconut milk (3/4 cup) to the curry paste and mix together.

• Add the potato and mix together.

• Add water until potato is submerged.

• Bring to a simmer. Simmer for 10-12 minutes or until the potato is tender.

• Add the eggplant and the chickpeas. Bring to a simmer for about 2-3 minutes.

• Add sugar & salt to taste.

• Serve in a bowl and sprinkle the remaining coconut milk on top.

• Top with toasted crushed nuts.

• Serve with rice.