Aubergine and Chickpea Curry
Aubergine and Chickpea Curry

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, aubergine and chickpea curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. How to make aubergine and chickpea curry: First we are going to start by roasting aubergine, which is my favourite way to cook it!

Aubergine and Chickpea Curry is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Aubergine and Chickpea Curry is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have aubergine and chickpea curry using 17 ingredients and 7 steps. Here is how you can achieve that.

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

Incredibly easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights. 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. This aubergine spinach and chickpea curry is easy to make and it's a one pot dinner so no fussing about with more pans. 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.

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!

A delicious, fresh curry dish which is quick and easy to cook! 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. 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.

So that is going to wrap it up for this special food aubergine and chickpea curry recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!