Chickpea and Eggplant Korma with Turmeric Rice
It's all vegetal sweetness with this mildly warming plant-based curry. Eggplant softens to caramelised perfection in the oven, while in the pan, red onion transforms into sweet curls. In go chickpeas...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- 1 eggplant
- 150g basmati rice
- ½ tsp ground turmeric *
- 1 red onion
- ½ x 400g can chickpeas *
- 50g Korma curry paste
- 200ml coconut milk
- ½ vegetable stock cube *
- 60g baby spinach leaves
- 20g roasted cashews *
- ½ lime *
- 40ml (2 tbs) olive oil
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