Aubergine and Chickpea Curry
Aubergine and Chickpea Curry

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, aubergine and chickpea curry. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Stir in the spinach purée and serve. How to make aubergine and chickpea curry: First we are going to start by roasting aubergine, which is my favourite way to cook it! If you want to reduce the cook time you can fry them instead but I love the flavour and texture from roasting them!

Aubergine and Chickpea Curry is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Aubergine and Chickpea Curry is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have aubergine and chickpea curry using 17 ingredients and 7 steps. Here is how you cook it.

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

Add the spices to the pan, adding in a splash of water if needed to loosen it up. 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. A delicious, fresh curry dish which is quick and easy to cook! Add the sweet potato and butternut squash, cauliflower florets, chickpeas, coconut milk and pinch of sea salt.

Steps to make Aubergine and Chickpea Curry:
  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!

Roughly dice the flesh and add to the curry with the tomatoes and spinach leaves. 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. All the scents and flavours reminiscent of Sri Lanka are encapsulated in this vegan chickpea curry. I always serve this curry with a generous dollop of natural yoghurt to cool it down for my son, and I based the recipe on a favourite of mine from a local Kerala Stir to coat the aubergine and onions in the spicy oil until the former are golden.

So that is going to wrap it up with this exceptional food aubergine and chickpea curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!