INGREDIENTS
For the quinoa:
2 cups bone broth1 cup sprouted quinoa (helps with digestion but can also use regular)3 whole cardamom pods1–2 star anise, whole (optional)
For the curry:
2 tablespoons coconut oil1 large onion, diced4 cloves garlic, minced1 tablespoon ginger, peeled and chopped3 teaspoons coriander spice3 teaspoons ground cumin2 teaspoons turmeric2 teaspoons sea salt1 teaspoon cardamom1 teaspoon cinnamon1/2 teaspoon fennelfresh black pepper to taste1/4 cup tomato paste2 large (or 3–4 small) eggplants, peeled and diced1 can (28 ounces) chickpeas, rinsed and drained2 cans full-fat coconut milk1 bunch fresh cilantro, choppedcoconut yogurt to top (optional)
INSTRUCTIONS
Heat bone broth and quinoa in stovetop pot, placing whole cardamom pods and star anise on top, then cover and reduce to simmer. Let simmer for 15 minutes or until liquid is absorbed, then keep covered to steam an additional 10 minutes before you fluff with fork. Remove pods and star anise before serving.While quinoa is cooking, melt coconut oil in large stovetop pot, then add in diced onion and cook 5–10 minutes over medium-low heat, until translucent.Add garlic and ginger and cook for 1 minute. Add in all other spices and cook additional 2–3 minutes until fragrant.Add tomato paste and stir another 2–3 minutes, then add eggplant and stir again.Toss in chickpeas and coconut milk and bring to a boil, then reduce to simmer for 20–30 minutes, until eggplant is cooked through. You can also add in more bone broth to thin the sauce if preferred.When finished cooking, add some cilantro (save some for garnish). Serve with the quinoa and optional coconut yogurt or squeeze of fresh lime. Makes awesome leftovers for up to a week in the fridge!
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