Recipe of Yummy Aubergine and Chickpea Curry

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a special dish, Aubergine and Chickpea Curry. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Aubergine and Chickpea Curry Recipe. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Halve the aubergines, then cut each half into wedges.

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

Ingredients of Aubergine and Chickpea Curry

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

Serve with brown rice or buckwheat for a guilt free In fact in the last few weeks I've posted Kale and Red Onion Dhal, Easy Peasy Chicken Curry and Indian Spiced Cauliflower Rice…and I have a few.Add in the aubergine and chickpeas, stir through and fry for a few more minutes.Pour in the coconut milk and vegetable stock.Bring to a boil, then reduce to simmer.

Aubergine and Chickpea Curry instructions

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!.

It is mildly spiced for the sake of my husband and my daughter but you can add more heat if you This aubergine spinach and chickpea curry can be made a day ahead if you like.A delicious, fresh curry dish which is quick and easy to cook!Incredibly easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights.

This flavourful, make-ahead aubergine, chickpea and sweet potato curry will be popular with vegetarian guests.We earn a commission for products purchased through some links in this article.Aubergine, Chickpea and Sweet Potato Curry.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.