Source: Bon Appetit | Serves: 4 | Time: 30 min
Changes
Used EVO instead of coconut oil
Used ground cumin
Used red onion instead of shallot
Ingredients
2 tbsp EVO
1 tsp cumin
1 tsp mustard seeds
3 garlic cloves, chopped
1 tbsp finely chopped fresh ginger
1 medium onion, chopped
Fine sea salt
1 tsp 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 and rinsed
4 teaspoons finely chopped #jalapeno
1/4 red onion, finely chopped
1 tbsp fresh lime juice, plus more
1 tsp agave
2 tbsp unsweetened flaked coconut
1 cup coarsely chopped mint leaves
¼ cup coarsely chopped cilantro leaves
Freshly ground black pepper
Plain almond milk or cashew milk yogurt, for serving
#Cauliflower rice, for serving
Instructions
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, red onion, lime juice, and agave. Fold in coconut, mint, and cilantro. Season to taste with salt, black pepper, and lime juice.
Serve over cauliflower rice, and top with a dollop of yogurt before serving.
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