Eggplant & Chickpea Curry

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 T coconut oil
• 1 t cumin seeds
• 1 t mustard seeds
• 1 onion, thin sliced
• 4 cloves garlic minced
• 2 T fresh ginger, minced
• 1 t ground turmeric
• ½ t cayenne pepper
• 2 tomatoes, small dice
• 5 c eggplant, ½-inch cubes
• 1-½ c chickpeas, rinsed, drained
• ¼ c water
• 4 t jalapeños, minced
• 1 shallot, minced
• 1 T fresh lime juice
• 1 t honey
• 2 T unsweetened coconut flakes
• 1 c mint, rough chop
• ½ c cilantro, rough chop
• Sea salt
• Freshly ground black pepper
• Yogurt

Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add cumin, mustard seeds, onion, garlic, and ginger. Sauté until onions begin to brown.
2. When onions are soft, add turmeric and cayenne. Add tomatoes with the juice, eggplant, chickpeas, and water.
3. Close and lock lid and set pressure cooker to "steam/veggies". Adjust time to 8 minutes and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and add jalapeño, shallot, lime juice, and honey. Fold in coconut, mint, and cilantro. Check seasoning and add salt and pepper, if needed. Serve hot with yogurt.