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Madras curry powder is a blend of many spices, including cardamom, chiles, coriander and cumin. Since it is hotter than regular curry powder, it adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course.More Eggplant Recipes

Melissa Rubel Jacobson
September 2008

Gallery

Credit: © James Baigrie

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.

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  • Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.

Serve With

White rice and yogurt.

Suggested Pairing

Full-bodied New Zealand Pinot Gris.

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