Tuesday, May 3, 2011

Eggplant-Chickpea Curry

Eggplant-Chickpea Curry, page 230


Because I'm in the midst of such a hectic, busy week and pressed for time, I decided to try something crazy and toss this recipe in the crockpot and see what would would happen. This curry seemed like a good candidate for the slow cooker, with the descriptions of "well-cooked" and "broken down" eggplant. Turns out, it was a great idea; I think it worked perfectly.

I first sauteed the onions, garlic, and ginger in a dry pan, and then I put everything but the chickpeas in the crockpot and let the ingredients simmer on low for about eight hours. (I also think it would probably work fine to just toss everything in the slow cooker, without pre-cooking the onion mixture first.) When I got home tonight, I bumped up the heat to high, added the chickpeas, stirred everything around to further break down the eggplant, and then let it bubble away for another ten or fifteen minutes.

I really liked this curry. It was warm and cozy after a busy run-around kind of day. I especially enjoyed how the garam masala spices really shone through in the flavor profile. This recipe is definitely one to keep around.

4 comments:

Ptarmigan said...

I've made this in a crock pot, too, and it came out just great!

Julie Ann said...

Ptarmigan, did you cook the onion mixture on the stovetop first, or did you just throw everything into the crock pot at once?

rmsalik said...
This comment has been removed by the author.
Claire Yabraian said...

Hi. What a great project. Not sure you still check in, but wondering if you adjusted the liquid for the slow cooker or stuck to the original recipe. Did you use fresh tomatoes? Thanks. I look forward to reading through the rest of the blog soon.