Creamy Vegan Eggplant & Chickpea Curry
30 min
Vegan
97048
For 2 Portions
300 ml
coconut milk
240 g
chickpeas
220 g
tomato
100 g
basmati rice
10 g
ginger
4 g
cilantro, fresh
2
red onion
1
eggplant
1
green chili pepper
1
lime
4 clove(s)
garlic
3 tbsp
olive oil
1 tsp
cumin seed
1 tsp
coriander, ground
1 tsp
garam masala
1/2 tsp
turmeric
salt
pepper
1. All set?
2. Wash and drain chickpeas.
3. Cook rice according to package instructions in a pot of salted water.