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alienclits: AW
221 ♥
isobelk: Buy one of my E.T. totes from my online shop SHOP LINK
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awyeaveganrecipes: EGGPLANT AND CHICKPEA CURRYServes 4 Ingredients: 800 grams eggplant (4-5 small or medium eggplants) cut into small cubes 4 cloves of garlic, minced 1 tsp minced ginger 2 red chillies, seeds removed and roughly chopped 1 tbsp coconut oil 1 brown onion, finely chopped 1 tbsp ground cumin 1 tsp fennel seeds 1 tbsp ground coriander 1/2 tsp ground turmeric 1 400g can chickpeas 1 can coconut milk 3-4 ripe tomatoes, roughly chopped 1 heaping tsp almond meal (optional) Salt and pepper to taste Brown rice and non-dairy yogurt to serve Method: Prepare the eggplant and place it in a colander. Set over a sink or bowl, and cover the eggplant with a few teaspoons of salt. Mix well with your hands to ensure even coverage, and allow eggplant to drain for 20 minutes. Rinse the eggplant under cool water and pat dry with a paper towel. Combine the garlic, ginger and chillies in a mortar and pestle, and work into a paste. Heat the oil over a medium-high heat in a deep, heavy-based pan. Add the onion and cook until soft and fragrant. Add the garlic paste, followed by the spices, and cook this for another couple of minutes. Add the eggplant, and stir well to coat it with the spice mixture. Reduce the heat by half and pop on a lid to allow the eggplant to soften - about ten minutes. Stir and add the chickpeas, tomatoes, and coconut milk. Allow to cook for another 20 minutes or so with the lid off, until the curry starts to thicken and the oils in the coconut milk begin to separate. Add the almond meal if you prefer a thicker sauce. Season with salt and pepper, and serve with brown (or white) rice and vegan yogurt.
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frootloopnoob: :O
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preendotme: Add a swipe of purple under your cat eye to enhance your baby blues. See what Shona used to get the look: http://www.preen.me/look/10198007
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sezlala: So perfect.
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