Eggplant, Spinach & Chickpea Curry

Stages of cooking

1

2

3

4

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8

1. Start with defrosting spinach first. You can leave it for several hours under the room temperature or defreeze it in the microwave oven. Then peel one onion and cut it into cubes. Peel and mince 2-3 cloves of garlic. If you prefer spicy dishes, chop one chili pepper with the seeds. Otherwise, remove the seeds before chopping the chili pepper.

   

2. Wash one large eggplant, remove the stem and cut the eggplant into cubes.

   

3. Take a frying pan and heat vegetable oil in it. Then sauté the onion, garlic, chili pepper, drained chickpeas and curry powder for about 5 minutes over medium heat. Stir the ingredients frequently.

   

4. Strain the spinach you have defrosted  to get rid of extra water and blend it well.

   

5. Add 2 more tablespoons of oil into a frying pan, then add eggplants and cook for about 10 minutes, stirring the dish from time to time.

   

6. Right after that, add 400 g of chopped canned tomatoes, sauté the ingredients, reduce heat to low, cover the pan with a lid and simmer for about 15 minutes. Keep stirring the dish while cooking.

   

7. As soon as the ingredients are almost cooked, add the spinach, stir well and remove the pan from the stove.

   

8. Finally, you have to cook rice. To do that, boil 2 cups of water, add a cup of basmati or jasmine rice, and cook under the lid for about 10 minutes over low heat. Serve the curry with rice warm. Bon appétit!