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Tamil Feasts' Vegan Eggplant + Chickpea Curry

Food

Rounding out an incredible menu of savoury dishes (don’t worry, there’s dessert to come next week!), Melbourne-based social enterprise Tamil Feasts (விருந்து) serve up a Sri Lankan staple today.

Give this classic crowd-pleaser and vegan favourite, Eggplant and Chickpea Curry, a try in your own home, plus learn how you can support these inspiring asylum seekers enriching our community.

24th July, 2018

Run by not-for-profit CERES, Tamil Feasts are on three nights per week. Photo – Amelia Stanwix for The Design Files.

Tamil Feasts’ Eggplant and Chickpea Curry. Photo – Caitlin Mills for The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

According to Nigethan, this classic dish is made in most of the households in Sri Lanka. Photo – Caitlin Mills for The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.

‘It is a great vegan recipe and a customer favourite,’ adds Nigethan. Photo – Amelia Stanwix for The Design Files.

Nigethan Sithirasegaram
Tuesday 24th July 2018

‘It is a great vegan recipe and a customer favourite.’ – Nigethan Sithirasegaram.

This Eggplant and Chickpea Curry is a classic dish that is made in most of the households in Sri Lanka.

It is a great vegan recipe and has become a customer favourite at our Tamil Feasts here in Australia too!

Ingredients

2 large eggplants
1 tbsp turmeric
Oil for deep frying and frying
400g tin chickpeas
1 large onion, chopped
2 cloves garlic, chopped
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
1 tsp curry powder
1 tsp chilli powder
2 tbsp tamarind pulp
½ cup water
Salt to taste

Method

Chop the eggplant into roughly 5x2cm pieces, salt well and sprinkle with turmeric. Place in a colander and leave for 20 mins.

Heat enough oil in a frying pan to deep fry eggplant. Once hot add the chopped eggplant (you can do this in batches if you need) and deep fry until golden brown. Dry on paper towels to absorb excess oil.

Heat a small amount of oil in another pot, over a medium heat. Add the fennel seeds, mustard seeds, cumin seeds and curry leaves,  and fry until popped.

Add onion and garlic and cook until lightly browned. Then add the curry powder and chilli powder and cook for another 1-2 minutes.

Meanwhile, combine tamarind and ½ cup water and allow to soak, squeeze together in your hand to extract the liquid.

Add the tamarind liquid (not pulp), the tin of chickpeas (with its liquid) and the fried eggplant to the spice mix. Heat together and cook for 5 minutes.

Season with salt to taste.

 

Why is Tamil Feasts so important?

By supporting Tamil Feasts the people of Melbourne and Australia show their support for asylum seekers and dissatisfaction with the current immigration policies. Furthermore, this initiative helps the men involved to be integrated into Australian society, to gain work experience, friendships and a sense of community in a country that they now call home.

‘Come along and enjoy a delicious feast, bring your friends, meet the guys and welcome them into the community! Sign up to volunteer and learn how to make the best curry in town,’ says project coordinator Emma McCann. ‘Through food and sharing their stories, they are breaking down barriers.’

Run by not-for-profit CERES, Tamil Feasts are very popular and bookings are essential. Check out the website for more information.

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First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net