Eggplant and Chickpea Curry with Tahitian Lime Ginger Ghost Pepper Recipe


2 large eggplants, cut into 1-inch cubes
1 can chickpeas, drained and rinsed
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
1⁄2 tbsp Akaka Falls Farm Tahitian Lime Ginger Ghost Pepper Marmalade (adjust to taste)
2-3 tablespoons of curry paste (adjust to taste)
1 can diced tomatoes
1 can coconut milk
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
Salt and black pepper, to taste
Fresh cilantro leaves, for garnish


1) Preparing the Eggplants:

-Place the eggplant cubes in a colander, sprinkle them with salt, and let them rest for about 15 minutes. This will help remove excess moisture and bitterness.

-After 15 minutes, rinse the eggplant cubes and pat them dry with paper towels.

2) Sautéing the Onions, Garlic, and Ginger:

– In a large skillet or Dutch oven, heat the vegetable oil over medium heat.

-Add the finely chopped onion and sauté until it becomes soft and translucent.

-Stir in the minced garlic and ginger and cook for another minute until fragrant.

3) Adding the Curry Paste and Spices:

-Add the curry paste to the skillet and stir to combine with the onion, garlic, and ginger.

-Incorporate the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for a few minutes to release their flavors.

4) Combining Tomatoes and Coconut Milk:

-Pour in the diced tomatoes (including their juices) and the coconut milk. Stir well to create a flavorful curry base.

5) Cooking the Eggplants and Chickpeas:

– Add the dried eggplant cubes and the drained chickpeas to the skillet. Stir to coat them with the curry sauce.

-Season with salt and black pepper.

6) Simmering the Curry:

-Reduce the heat to a simmer and cover the skillet. Let the curry cook for about 20-25 minutes, or until the eggplants turn tender and the flavors meld together. Stir occasionally. Before 2 minutes add the Akaka Falls Farm Tahitian Lime Ginger Ghost Pepper Marmalade and let it simmer for 2-3 minutes

7) Serving

-Serve the Eggplant and Chickpea Curry hot, garnished with fresh cilantro leaves.


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