Spicy Eggplant (serves 4-5)

6 small eggplant, washed, quartered
1 cup tomato - pureed
4 garlic cloves - minced
3 green chillies
2 tbs minced ginger
4 tbs vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tbs coriander powder
1 tsp chilli or cayenne powder
3 curry leaves – optional

Heat 2/4 tablespoons of vegetable oil and sauté eggplant quarters in a single layer until brown.. Set aside.

Using the same sauté pan that you used to brown eggplant, heat 2 tablespoons of oil on medium heat and sauté minced shallots, curry leaves, whole green chillies, cumin seeds and black mustard seeds. Once the spices start to pop, add in coriander powder, chilli powder, turmeric powder and a pinch of salt and sauté for
a few seconds.

Ingredients:

1 tin of Chickpeas drained
Onions
Zucchini
Carrot
A few kale leaves
Curry paste of choice
Vegetable stock

Method:

Dice onions and fry in oil with curry paste. Add grated carrot and grated zucchini and shredded kale, add chickpeas, vegetable stock. If very moist add some dry falafel to thicken.

When cook put through food processor if you are using as a dip.

I use any vegetables in season. When I eat it as a meal I don’t put it through the food processor or add the dry falafel for thickening.

Try these out and add your own for all to try!

Mary’s Curried Chickpea and Vegetables

Spicy Eggplant