Easy Eggplant Curry with Chickpeas

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Step 1

1. Cut the eggplants into pieces and cook in water for 15 minutes.

Step 2

2. Wash the rice until the water runs clear. Add 1 glass of rice with 1 ½ glasses of water. Bring to a boil, reduce heat to 3, and cover.

Step 3

3. Brown the chickpeas with oil and pap.

Step 4

4. Add cherry tomatoes, curry, turmeric, cream, and coconut milk. Mix well.

Step 5

5. Add cooked eggplant, simmer until creamy and flavorful.

Step 6

6. Serve hot with rice.