I don’t know why it never occured to me before to attempt at making my own Indian curry at home! Anytime I’ve craved some spicy Indian type curry taste, I automatically decided that we needed to go out to the restaraunt around the corner. After purchasing an eggplant for the first time, however, I looked up some ideas for what kind of dish I could make it into. I came across a chickpea eggplant curry and decided to take a go on putting my own little spin on it.

I have to say that the vegan naan was my absolute favorite part of this meal! So fluffy on the inside, but nice and crisp on the outside. And the best part.. it was SO easy!

This recipe has 3 different parts to it; Eggplant chickpea curry, Chutney, and Naan.

Serves: 3-4

Prep Time: 20 minutes

Cook Time: 20 minutes

 

For the Naan:

Ingredients:

• 1 cup unbleached all-purpose Flour
• 1/2 tbsp Baking powder
• 1/8 tsp Salt
• 1/4 cup Water
• 1/8 cup unsweetened Plant milk (I used Almond)
• 1 tbsp Olive oil

1. Combine all of the ingredients in a large bowl. Use a spoon to stir until a dough forms and then use your hands to knead it. The ball should be soft and not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to the fingers.
2. Transfer the dough to a floured surface and divide the dough in half. Roll both halves into balls and divide them in half one more time. You should have 4 balls of dough.
3. Flatten the balls out with your hands and then use a rolling pin to roll them out to 5 to 6 inch circle shapes.
4. Heat a frying pan over medium heat. Place one circle of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Repeat with the remaining dough circles.

I topped mine off with some vegan butter!

For the Chickpea Eggplant Curry:

Ingredients:

• 1 can Chickpeas
• 1 big Eggplant chopped
• 1/2 Large onion diced
• 3 cloves Garlic minced
• 1 tbsp Sesame oil
• 1 cup Coconut milk
• 1 tbsp Curry powder
• 1 tsp Onion powder
• 1/2 tsp Cumin
• 1/4 tsp Turmeric
• 1/4 tsp Paprika
• 1/4 tsp Cayenne pepper (Optional)
• Pepper to taste
• Cooked rice of choice (I used Basmati rice)

1. Heat sesame oil in a large pan at medium heat. Chop the eggplant and onion into small pieces and add to the pan. Cook for 5 minutes then add garlic
2. Drain and rinse chickpeas and add to pan.
3. Add coconut milk and spices. Simmer for about 5 minutes.
4. Serve over your cooked rice of choice!

Now last but most definitely not the least, the Chutney! I think this chutney really compliments the flavors of the curry!

For the Chutney:

Ingredients:

• 2 Tomatoes
• 3 Garlic cloves
• 1/2 white onion
• 1 tbsp of oil
• 1 tsp Rice vinegar
• 4 tbsp Brown sugar
• 1 tsp Garam Masala
• 1/2 tsp Chilli powder
• Dash of salt

1. Dice up the tomatoes and onion very finely, mince the garlic.
2. Heat oil in a pan over medium heat.
3. Add tomatoes, onion, and garlic to pan and cook for 5 minutes.
4. Add in the vinegar, sugar, and spices and cook for another 5 minutes.
5. Don’t cook for too long because it will thicken as it cools down.
6. Top off the curry with chutney and serve with naan!