Description
This dish packs so much flavour it’s amazing. The first time i made this we had unexpected company and i have never had so many great comments. You can serve this over basmati rice, sliced pita wedges or top it with grilled chicken thighs. I couldn't find a red hot chile so i used a splash of red hot chile sauce. Try to use fresh tomato sauce if possible but you can use canned if you wish. I tried to double the recipe to save time but i wouldn't recommend it as there are too many vegetables to stir and you require a really big pot to do this. This came from the fine cooking magazine.
Ingredients
- Peanut Oil
- Yellow Onions
- Fresh Ginger
- Fresh Garlic
- Eggplant
- Summer Squash
- Zucchini
- Kosher Salt
- Garam Masala
- Ground Turmeric
- Ground Coriander
- Ground Cumin
- Hot Chili Pepper
- Fresh Ground Black Pepper
- Chickpeas
- Tomato Sauce
- Light Coconut Milk
- Fresh Cilantro
- Unsweetened Dried Shredded Coconut
Instructions
- Heat oil in a large, deep skillet over medium heat until shimmering
- Add the onion and cook, stirring frequently until soft and golden, about 15 minutes
- Stir in the ginger and garlic
- Cook for 2 minutes
- Add eggplant, yellow squash, zucchini, and 1 / 2 tsp salt
- Stir to coat thoroughly
- Cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 – 10 minutes
- Stir in garam masala, coriander, cumin, turmeric, chile, tsp salt, and a few grinds of pepper
- Cook until the spices are fragrant, 1-2 minutes
- Pour in the chickpeas and their liquid, the tomato sauce, coconut milk and 2 tbsp of the cilantro
- Raise the heat to medium high and bring the stew to a boil
- Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape and the sauce has thickened, 15 – 20 minutes
- To serve – ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1 / 4 cup cilantro and the toasted coconut