Are you ready to tantalize your taste buds with a dish that’s as vibrant as it is nourishing? Dive into the world of "Curry Daubergine et de Pois Chiches Vegan Sans Gluten" — a delightful vegan and gluten-free curry that’s not just a meal, but a celebration of flavors! With its creamy coconut base, aromatic spices, and hearty chickpeas, this dish promises to be a favorite at your dinner table. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is bound to impress. Get ready to whip up a comforting bowl of goodness that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan Gluten Free
Serves: 4 servings
Ingredients
- 1 eggplant, diced
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 can coconut milk
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Begin by preparing all your ingredients. Dice the eggplant into bite-sized pieces, chop the onion finely, and mince the garlic cloves. Drain and rinse the chickpeas under cold water to remove any excess sodium.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the skillet and continue to sauté for another minute, being careful not to let it burn.
- Stir in the diced eggplant and cook for about 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
- Sprinkle the curry powder over the eggplant mixture and stir well to coat all the vegetables evenly. Cook for an additional 1-2 minutes to allow the spices to release their flavors.
- Pour in the can of coconut milk and add the drained chickpeas. Stir everything together until well combined.
- Season the curry with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 15-20 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.
- Once cooked, remove the skillet from heat. Taste and adjust seasoning if necessary.
- Serve the curry hot, garnished with fresh cilantro. This dish pairs well with rice or gluten-free bread.
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the chickpeas in advance. This way, you can simply toss everything into the skillet when you're ready to cook.
- Choose the Right Eggplant: Look for firm, shiny eggplants without blemishes. They should feel heavy for their size, indicating they are fresh and full of flavor.
- Adjust the Spice Level: If you prefer a milder curry, start with less curry powder and gradually add more to taste. You can also add a pinch of cayenne pepper for an extra kick!
- Experiment with Add-Ins: Feel free to add other vegetables like bell peppers, spinach, or carrots for added nutrition and color. Just make sure to adjust cooking times accordingly.
- Serve with Style: Garnish your curry with fresh cilantro and serve it alongside fluffy rice or gluten-free bread to soak up all the delicious sauce.
- Leftovers Delight: This curry tastes even better the next day! Store leftovers in an airtight container in the fridge and enjoy it for lunch or dinner.
Nutrition Facts
Calories: 314kcal
Carbohydrates: 28g
Protein: 8g
Fat: 20g
Saturated Fat: 17g
Cholesterol: 0mg
