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Roasted Eggplant Sweet Potato Chickpea Curry

Roasted Eggplant Sweet Potato Chickpea Curry

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Serves: 4

INGREDIENTS

  • 1 Medium Sweet Potato
  • 1 Asian Long Eggplant
  • 1 can chickpeas or 1.5 cups boiled chickpeas
  • 4 peeled garlic cloves
  • 1 medium red onion
  • 1 inch ginger piece
  • 3 medium tomatoes
  • ¼ cup fresh chopped cilantro for garnishing
  • 1 tablespoon avocado oil
  • 1-2 teaspoon of salt or more to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ cup coconut milk
  • 2-3 cups water/ veggie broth

DIRECTIONS

  1. Preheat oven to 425 F. Line 2 baking trays with parchment paper.
  2. Chop the sweet potato and eggplant with the skin on into 1-inch cubes and put on tray.
  3. Roughly chop the onion and tomatoes and put on a baking tray along with ginger and garlic cloves. Drizzle 1 tablespoon of avocado oil over the vegetables along with the coriander powder and turmeric powder.
  4. Bake both trays in oven for 20 mins or until vegetables start to brown and are softened.
  5. Puree the onion, tomatoes, ginger and garlic in a high speed blender.
  6. Put the blended sauce in saucepan on the stove top at medium heat and let simmer for 10 minutes.
  7. Add the roasted sweet potato, eggplant and chickpea in sauce. Add coconut milk and let cook for 15 minutes. Add the garam masala.
  8. Garnish with cilantro and enjoy with your choice of roti, brown rice or quinoa.