Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, aubergine and chickpea curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Aubergine and Chickpea Curry is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Aubergine and Chickpea Curry is something that I’ve loved my entire life.
Stir in the chickpeas and aubergines. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like. Halve the aubergines then cut each half into wedges. In a heavy-bottomed saucepan, heat the oil on a medium heat, then add the onion and cook to soften.
To get started with this recipe, we have to first prepare a few components. You can cook aubergine and chickpea curry using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Aubergine and Chickpea Curry:
- Take 2 tbsp Extra Virgin Olive Oil
- Prepare 2 tsp mustard seeds
- Make ready 1 large Diced Onion
- Make ready 4 clove Garlic (to taste) or garlic paste
- Prepare 5 medium Fresh Tomatoes or tin of chopped tomatoes
- Prepare 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
- Prepare 1 large Cubed Aubergine
- Make ready 1 can White Chickpeas
- Make ready 1 tsp Ground Turmeric
- Get 2 tbsp Fresh Lemon
- Take 1 tsp Paprika
- Take 1 tsp ground cumin
- Take 1 tsp ground ginger (or fresh)
- Get 1 sprinkle of fresh coriander or 1 tsp of ground
- Make ready 2 tsp Garam Masala
- Make ready 1/2 cup plain natural yoghurt (if required)
- Make ready 2 tsp Salt (or to taste)
Grate the garlic, ginger and finely chop the chilies. Heat up the oil in a large pan and put the cumin seeds and mustard seeds in the pan. Now add the onions, garlic, ginger, chilies, salt, pepper, and the chopped tomatoes. Add the remaining olive oil and the aubergine and mix all the ingredients together.
Steps to make Aubergine and Chickpea Curry:
- 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.
- 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.
- Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice
- 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.
- 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.
- 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.
- 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!
Now add the onions, garlic, ginger, chilies, salt, pepper, and the chopped tomatoes. Add the remaining olive oil and the aubergine and mix all the ingredients together. Add the chopped tomatoes, salt and pepper and stir through. Aubergine chickpea curry Save for later Page saved! You can go back to this later in your Diabetes and Me Close.
So that’s going to wrap it up for this exceptional food aubergine and chickpea curry recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
