Recipe of Perfect Aubergine and Chickpea Curry

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Aubergine and Chickpea Curry. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Aubergine and Chickpea Curry Recipe. Halve the aubergines, then cut each half into wedges. How to make aubergine and chickpea curry: First we are going to start by roasting aubergine, which is my favourite way to cook it!

You can have Aubergine and Chickpea Curry using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Aubergine and Chickpea Curry

1. Prepare 2 tbsp of Extra Virgin Olive Oil.
2. Make ready 2 tsp of mustard seeds.
3. Make ready 1 large of Diced Onion.
4. You need 4 clove of Garlic (to taste) or garlic paste.
5. It’s 5 medium of Fresh Tomatoes or tin of chopped tomatoes.
6. It’s 2 large of Fresh green Chillies (slit down the sides, but not all the way to the bottom).
7. It’s 1 large of Cubed Aubergine.
8. Prepare 1 can of White Chickpeas.
9. Make ready 1 tsp of Ground Turmeric.
10. You need 2 tbsp of Fresh Lemon.
11. It’s 1 tsp of Paprika.
12. You need 1 tsp of ground cumin.
13. It’s 1 tsp of ground ginger (or fresh).
14. You need 1 of sprinkle of fresh coriander or 1 tsp of ground.
15. Prepare 2 tsp of Garam Masala.
16. Prepare 1/2 cup of plain natural yoghurt (if required).
17. It’s 2 tsp of Salt (or to taste).

Incredibly easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights.The simple fact is that aubergines and eggplants are the same thing Just made this dish plus the vegan chickpea curry, sharing a tin of cocnut milk between them, as I only had one tin, and topped it up with ordinary milk.Meanwhile, chop the aubergine into bite-sized chunks and drain and rinse the chickpeas.Add the spices to the pan, adding in a splash of water if needed to loosen it up.

Aubergine and Chickpea Curry step by step

1. Heat the oil in a pan and add the mustard seeds, fry until they pop. Then Add the diced Onion and salt and sauté until they are translucent and soft..
2. Add the garlic, and tomatoes and soften. If you are using fresh tomatoes add a little water, 1/4 cup, if you are using tinned there should be enough liquid. Then add the Chillies..
3. Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice.
4. Add the Cubed Aubergine and Chickpeas and coat it in the sauce, then add just enough water to cover, about 1/4 to half a cup if it's looking a bit dry..
5. Leave to cook on a high heat stirring occasionally, the size of the diced aubergine will depend on the cooking time, just keep checking on the firmness depending on how soft you like the aubergine..
6. When the water is almost boiled away you should be left with some nice tender Aubergines and soft chickpeas, you can then crush some of the chickpeas into the Masala sauce to thicken it..
7. Take off the heat once your Masala sauce has thickened and sprinkle over the Garam Masala and some coriander and leave for a few minutes to rest. When you come back, stir and it's ready to serve!.

We earn a commission for products purchased through some links in this article.Aubergine, Chickpea and Sweet Potato Curry.So I teamed up with two of my great friends The Happy Pear to cook a recipe from their brand new book, Recipes for Happiness, it's a super tasty Chickpea.

This aubergine spinach and chickpea curry is easy to make and it's a one pot dinner so no fussing about with more pans.Roasted aubergine & chickpea curry at waitrose.com.Heat rapeseed oil in a non-stick saucepan.Our chickpea curry with aubergine gives your local curry house a run for its money.This vegetarian chickpea curry with aubergines would make even the most devout meat eaters think twice.