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This dish packs so much flavour it’s amazing. The first time I made this we had unexpected company and I have never had so many great comments. You can serve this over basmati rice, sliced pita wedges or top it with grilled chicken thighs. I couldn't find a red hot chile so I used a splash of red hot chile sauce. Try to use fresh tomato sauce if possible but you can use canned if you wish. I tried to double the recipe to save time but I wouldn't recommend it as there are too many vegetables to stir and you require a really big pot to do this. This came from the Fine Cooking magazine.
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 2 cups yellow onions, diced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh garlic, mined
- 1 medium eggplant, cut into 1/2 inch cubes (4 cups)
- 1 medium summer squash, cut into 1/2 inch cubes (1 3/4 cups)
- 1 medium zucchini, cut into 1/2 inch cubes (1 1/4 cups)
- kosher salt
- 1 teaspoon garam masala
- 1⁄2 teaspoon ground turmeric
- 1 small red hot chili pepper, minced
- fresh ground black pepper
- 15 ounces chickpeas, with liquid
- 1 1⁄2 cups fresh tomato sauce
- 1 cup light coconut milk
- 1⁄4 cup plus 2 tbsp chopped fresh cilantro
- 1⁄4 cup unsweetened dried shredded coconut, lightly toasted (optional)
- Heat oil in a large, deep skillet over medium heat until shimmering.
- Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning).
- Stir in the ginger and garlic; cook for 2 minutes.
- Add eggplant, yellow squash, zucchini, and 1/2 tsp salt; stir to coat thoroughly.
- Cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 - 10 minutes.
- Stir in garam masala, coriander, cumin, turmeric, chile, tsp salt, and a few grinds of pepper.
- Cook until the spices are fragrant, 1-2 minutes.
- Pour in the chickpeas and their liquid, the tomato sauce, coconut milk and 2 tbsp of the cilantro.
- Raise the heat to medium high and bring the stew to a boil.
- Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape and the sauce has thickened, 15 - 20 minutes.
- To serve - ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).
Made this summer stew last night and really enjoyed it! I could not find a hot red chile this time of year yet, so subbed a jalapeno. Also, I used regular coconut milk instead of light, because that is what I had on hand. I accidentally doubled the garam masala, but this worked out fine and I would use 2 tsp in the future. The ingredient list does not list cumin or coriander, yet the directions say to add them with the garam masala in Step 6, so I added 1 tsp of each. DH said he might like the taste of the spices to be even more pronounced next time, so we will probably do at least 2 tsp of the cumin and coriander and a little more turmeric. This had great flavor and was very filling. We served over basmati rice. I'm looking forward to leftovers tomorrow. Thanks!