Chickpea and Eggplant Curry With Mint Chutney

Name: Chickpea and Eggplant Curry With Mint Chutney
Yield: 4 and 1 lunch the next day Servings
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)

By Sara DickermanPhotography by Michael Graydon & Nikole Herriott

October 21, 2016

Image may contain Plant Food Produce Vegetable Lentil and Bean

Michael Graydon and Nikole Herriott

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

Recipe notes

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

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