Peanut-tastic Chickpea Curry with Sticky Eggplant Topping
over rice with sweet potato, lime & coriander
Eggplant, fried and tossed in sticky ketjap manis, is the perfect topping for this dish! Its sweetness complements the dish's other flavours, like fresh citrus and warm, spiced nuttiness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
White long grain rice
75 g
Sweet potato
⅓ pack
Chickpeas
10 g
Garlic-ginger-chili mix
½ piece
Onion
½ piece
Eggplant
1 piece
Carrot
¼ piece
Lime
5 g
Fresh coriander
(May be present: Selderij)
90 milliliters
Coconut milk
40 g
Peanut sauce
(Contains: Soja, Pinda's)
½ sachet(s)
Yellow curry spices
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] ketjap manis
100 milliliters
Low sodium vegetable stock
½ tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 11 minutes, then drain and set aside (see Tip).
- Prepare the stock.
- Chop the onion and drain the chickpeas.
- Peel or thoroughly wash the sweet potato and carrot, then finely dice both.
Health Tip: if you're watching your calorie intake, prepare just half of the rice. You can keep the rest to use another time.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the onion with the sweet potato, the carrot, the yellow curry spices and the garlic-ginger-chili mix* for 3 - 4 minutes.
- Add the peanut sauce, the coconut milk, the stock and half of the ketjap, then bring to the boil.
*Take care, this ingredient is spicy! Use as preferred.
- Add the chickpeas and allow to simmer for 12 minutes, covered.
- Finely dice the eggplant and transfer to a bowl. Add the flour and season with salt and pepper, then toss well to coat.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the eggplant for 8 - 9 minutes.
- Stir in the rest of the ketjap and fry for 1 more minute.
- Cut the lime into wedges. Roughly chop the peanuts and the coriander.
- Serve the rice on deep plates, topped with the curry and the eggplant.
- Garnish with the peanuts and the coriander. Serve the lime wedges alongside.
