Moroccan Vegetable Curry with Cinnamon Myrtle
A healthy curry that gets its warm and depth of flavour from the native Australian herb Cinnamon Myrtle. Serve with rice, quinoa, couscous or crusty bread.
Prep time: 10 mins
Cook time: 30 mins
2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 tsp chili powder
4 tbsp Cinnamon Myrtle
2 tsps ground cumin
1 tsp olive oil
salt and pepper
Wash and chop eggplant into ¾” cubes.
Chop the onion roughly.
Mince the garlic.
Coat a large frying pan with olive oil and turn up to medium high heat.
Add the minced garlic, onion, chilli powder, cumin and Cinnamon Myrtle. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for 15-20 minutes (until the eggplant is tender).
Uncover and stir. If it is too watery, allow to cook for a few more mins on high and then reduce to low and allow to simmer 2-3 mins.
Salt and pepper to taste.
Pour into serving bowls and serve with rice, couscous, quinoa or bread.