Aubergine & Chickpea Curry
Aubergine & Chickpea Curry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, aubergine & chickpea curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Aubergine & Chickpea Curry is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Aubergine & Chickpea Curry is something that I’ve loved my whole life.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook aubergine & chickpea curry using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine & Chickpea Curry:
  1. Prepare 2 Aubergines
  2. Get 1 tbsp Mustard Seeds
  3. Prepare 10 Curry Leaves
  4. Make ready 2 Dried Chillies
  5. Get 4 tsp Garam Masala
  6. Take 2 tsp Ground Coriander
  7. Get 2 tsp Turmeric
  8. Take 1 can Coconut Milk
  9. Take 6 Tomatoes
  10. Make ready 1 Onion
  11. Get 2 tbsp Oil

It's native to Southeast Asia, but is grown all over the world, and there are many different varieties. A great vehicle for flavour and spice, aubergines work really well in many dishes, from stews and curries to salads and pasta dishes. Griddle it in slices for veggie 'steaks', roast whole until soft and creamy, or layer up in a classic moussaka. Aubergine works brilliantly with spices, absorbing lots of flavour.

Steps to make Aubergine & Chickpea Curry:
  1. Quarter the tomatoes, and dice onions finely.
  2. Halve the aubergines, then cut each half into wedges.
  3. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 minutes on each side until golden brown and crisp all over.
  4. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything
  5. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30s until fragrant.
  6. Stir in the onions and continue cooking until they are softened and beginning to brown.
  7. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 minute more.
  8. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 minutes until thick and saucy.
  9. Stir in the chickpeas and aubergines. Continue simmering for 5 minutes or so, until everything is hot and the aubergines are tender.
  10. Serve with rice or warm Naan, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

Griddle it in slices for veggie 'steaks', roast whole until soft and creamy, or layer up in a classic moussaka. Aubergine works brilliantly with spices, absorbing lots of flavour. They are sometimes stuffed with other ingredients. Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Sunshine and warm growing conditions are the key to success.

So that’s going to wrap it up for this exceptional food aubergine & chickpea curry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!