Hi, I am Kate. Today, I will show you a way to make aubergine and chickpea curry recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Aubergine and Chickpea Curry Recipe
Aubergine and Chickpea Curry is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Aubergine and Chickpea Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.
To bewith this particular 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 it.
The ingredients needed to make Aubergine and Chickpea Curry:
- Prepare 2 tbsp Extra VirOlive Oil
- Get 2 tsp mustard seeds
- Prepare 1 large Diced Onion
- Prepare 4 clove Garlic (to taste) or garlic paste
- Take 5 medium Fresh Tomatoes or tin of chopped tomatoes
- Take 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
- Take 1 large Cubed Aubergine
- Prepare 1 can White Chickpeas
- Get 1 tsp Ground Turmeric
- Get 2 tbsp Fresh Lemon
- Make ready 1 tsp Paprika
- Get 1 tsp ground cumin
- Get 1 tsp ground ginger (or fresh)
- Get 1 sprinkle of fresh coriander or 1 tsp of ground
- Prepare 2 tsp Garam Masala
- Take 1/2 cup plain natural yoghurt (if required)
- Make ready 2 tsp Salt (or to taste)
Instructions 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!
So that is going to wrap it up with this exceptional dish aubergine and chickpea curry recipe. Thank you very much for your time. I am confident that 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 family, friends and colleague. Thanks again for reading. Happy cooking.
