Chickpea and Eggplant Curry with Mint Chutney

cayenne cilantro coconut coconut oil cumin curry food-lovers cleanse garlic ginger honey jalapeño lime mint mustard onion shallot tomato turmeric yogurt

Sara Dickerman

4 and 1 lunch the next day Servings

Source

Ingredients

2 tablespoons coconut or canola oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

3 garlic cloves, chopped

1 tablespoon finely chopped fresh ginger

1 medium onion, chopped

Fine sea salt

1 teaspoon ground turmeric

Pinch of cayenne pepper

2 large tomatoes, grated on a large grate, with juices reserved

1¼ pounds eggplant, cut into ½-inch cubes (about 5 cups)

1 15-ounce can chickpeas, drained, rinsed, or 1¼ cups drained cooked chickpeas

4 teaspoons finely chopped jalapeño

1 shallot, finely chopped

1 tablespoon fresh lime juice, plus more

1 teaspoon honey

2 tablespoons unsweetened flaked coconut

1 cup coarsely chopped mint leaves

¼ cup coarsely chopped cilantro leaves

Freshly ground black pepper

Plain yogurt (for serving)

Method

Heat oil over medium-high in a large skillet or Dutch oven. Add cumin and mustard seeds and cook 30 seconds, then add garlic and ginger. Stir constantly until garlic just begins to brown, about 1 minute, then stir in onion and a generous pinch of salt. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in turmeric and cayenne. Pour in tomatoes and their juices, scraping up any browned bits with a wooden spoon. Add eggplant, chickpeas, ¼ cup water, and a pinch of salt, stir, and reduce heat to medium-low. Cover pan and simmer until eggplant is tender, about 15 minutes.

Remove from heat and add jalapeño, shallot, lime juice, and honey. Fold in coconut, mint, and cilantro. Season to taste with salt, black pepper, and lime juice.

Top with a dollop of yogurt before serving.