Chickpea-Melanzani Curry

Cut the melanzani into cubes, spread on a baking tray, drizzle with a little oil, salt and grill at approx. 200 °C for approx. 30 minutes.

Meanwhile, heat coconut oil in a pot. Peel and dice the onion and sauté in it. Add fennel seeds, chili, ginger, tomato paste, curry, turmeric and fry.

Slice the carrots, add salt and pepper and pour in the coconut milk. Add water, depending on consistency preference. Cut the white part of the spring onion into rings and add.

Stir in remaining spices and chickpeas, simmer for about 1/2 hour, then add the grilled melanzani and the green of the spring onion.

Continue cooking for about 15 minutes, season again, serve sprinkled with herbs or sprouts.

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