Best East African Eggplant Curry With Chickpeas Recipes

CHICKEN-CHICKPEA CURRY

Chicken-Chickpea Curry image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 plum tomatoes, chopped
2 large shallots, halved
1 2-inch piece ginger, peeled
1/2 to 1 jalapeno pepper, seeded
1 teaspoon curry powder
Kosher salt
3 tablespoons vegetable oil
2 15-ounce cans chickpeas, drained and rinsed
2 cups shredded rotisserie chicken (skin removed)
2 cups frozen cut okra or sliced fresh okra
1/4 cup chopped fresh cilantro, plus more for topping
Plain yogurt and naan bread, for serving (optional)

Steps:

Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

Nutrition Facts : Calories 376 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 742 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 24 grams

EAST AFRICAN EGGPLANT STEW

East African Eggplant Stew image

Make and share this East African Eggplant Stew recipe from Food.com.

Provided by Nate The Chef

Categories Stew

Time 1h40m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

2 onions, finely chopped
4 tablespoons vegetable oil
3 medium sized eggplants, diced
2 medium sized potatoes, diced
2 garlic cloves, crushed
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 (425 g) can tomatoes
1 tablespoon tomato paste
1 cup water

Steps:

Heat the oil in a large pan. cook the onions until soft and golden. Add the eggplant and continue cooking.
Add the potatoes. Cook on high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
Add the crushed garlic to the pan along with curry powder, cayenne pepper and salt. Stir all ingredients thoroughly.
Then add the can of tomatoes, tomatoe paste and water. Mix well.
Turn down the heat and simer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixturewill have dried out indicating it is almost ready. Using a fork, prod the potatoes and when they are very soft the dish is ready. If they are not add just the tiniest amount of water.
Serve with rice.

Nutrition Facts : Calories 280.5, Fat 11.9, SaturatedFat 1.6, Sodium 509.1, Carbohydrate 42.7, Fiber 15, Sugar 12.9, Protein 6.5

EAST AFRICAN EGGPLANT CURRY WITH CHICKPEAS

EAST AFRICAN EGGPLANT CURRY WITH CHICKPEAS image

Categories Soup/Stew Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 med eggplant (about 1 lb)
3 Tbls oil
1 med onion, chopped
4 garlic cloves, minced
1 or 2 jalapeno peppers, minced
1 Tbls peeled ginger, minced
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp tumeric
1/4 tsp red pepper flakes
salt to taste
1 lb ripe tomatoes, peeled, seeded and chopped (or 28 oz can tomatoes, drained)
1 Tbls tomato paste
1/2 cup water
15 oz can chickpeas, drained

Steps:

Cut eggplant into 3/4 inch dice. In a heavy, wide casserole, heat oil. Add onion and cook over low heat for 7 minutes, until soft. Add next 7 ingredients. Cook, stirring, for 1 minute. Add eggplant and salt, and mix well over low heat until eggplant is coated with spices. Add tomatoes and bring to a boil. Mix tomato paste and water and stir into mixture. Cover and simmer, stirring often, for 20 minutes. Add chickpeas and simmer 10 to 20 minutes more until eggplant is very tender and mixture is thick. Adjust seasoning. Serve over rice.