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Eggplant and Chickpea Curry

FatFree Vegan Kitchen
  • minutes
  • Serves 4

INGREDIENTS

1/8 tsp

Asafetida

1 15 ounce can

Chickpeas, cooked

1 1/4 tsp

Coriander, ground

1

Eggplant, large

2 tsp

Ginger paste or minced ginger, root

1

Onion, medium

1/4 cup

Parsley or cilantro

1/2

Red bell pepper

1 14 ounce can

Tomatoes

1/2 tsp

Cayenne or other hot red pepper

1/4 tsp

Garam masala

1/2 tsp

Turmeric

1 1/4 tsp

Cumin seeds

1/2 cup

Water