Eggplant Curry with Cucumber Mint Raita

makingthymeforhealth.com

blodn1

subheading: FOR THE EGGPLANT CURRY:

1 large eggplant, peeled and cut into 1-inch cubes (about 5 cups)

2 tablespoons unrefined coconut oil

1 teaspoon mustard seeds

2 teaspoons cumin

1 teaspoon coriander

½ teaspoon curry

¼ teaspoon cayenne

¼ teaspoon fine sea salt

1 cup finely chopped onion (about 1 small onion)

1 tablespoon minced garlic (about 3 to 4 cloves)

1 tablespoon minced fresh ginger (about 2-inches)

2 (15-ounce) cans crushed or diced tomatoes (I used one of each)

1 (15-ounce) can chickpeas, drained and rinsed

16 ounces basmati rice

subheading: CUCUMBER MINT RAITA:

1 medium cucumber, peeled, seeded and finely chopped (about ¾ cup)

12 ounces plain non-dairy yogurt

zest and juice of 1 small lime

¼ cup finely chopped fresh mint

¼ teaspoon fine sea salt

Note: Ingredients may have been altered from the original.

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