Chickpea and eggplant curry with mint chutney

Rating: 4/5
Serving: 6 servings
Preparation: 45 min

Ingredients:

• 2 tbsp canola oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 3 garlic cloves, chopped
• 1 tbsp grated fresh ginger
• 1 medium onion, chopped
• Fine sea salt
• 1 tsp ground tumeric
• Pinch of cayenne pepper
• 2 large tomatoes, finely diced with juices reserved
• 1 1/4 lb eggplant, cut into 1/2 inch cubes (about 5 cups)
• 1 15 oz can chickpeas, drained
• 4 tsp finely chopped jalapeno 
• 1 tbsp fresh lime juice, plus more
• 1 tsp honey
• 2 tbsp unsweetened flaked coconut 
• 1 cup coarsely chopped mint leaves
• 1/4 cup coarsely chopped cilantro leaves
• Freshly ground black pepper
• Plain yoghurt (for serving) 
• Cooked rice or naan 

Directions: 

1. Heat oil over medium-high in a large skillet. Add cumin and mustard seeds, about 30 seconds.
2. Add in garlic and ginger until garlic beings to brown, about 1 minute
3. Stir in onion and a generous pinch of salt. Cook, stirring frequently until onion is tender, about 5-8 minutes.
4. Stir in turmeric and cayenne.
5. Pour in tomatoes and their juices, scraping up any browned bits with a wooden spoon.
6. Add eggplant, chickpeas, jalapeno, 1/4 cup water, and a pinch of salt, stir, and reduce heat to medium-low.
7. Cover pan and simmer until eggplant is tender, about 15 minutes.
8. Remove from heat and add lime juice and honey. Fold in coconut, mint, and cilantro. Season to taste with salt, pepper, and lime juice. 
9. Top with a dollop of yoghurt before serving. 

My review:

This curry was full of flavor because of all the spices. The fresh herbs and lime juice at the end really help make the dish pop. It tasted very fresh and for a carnivore like myself, it was a substantial meal. This wasn't that spicy so if you can tolerate a higher spice level, I would suggest adding more jalepenos.

Happy cooking and eating!

Adapted from:
https://www.bonappetit.com/recipe/chickpea-and-eggplant-curry-with-mint-chutney