Aubergine & Chickpea Curry
Aubergine & Chickpea Curry

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, aubergine & chickpea curry. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Aubergine & Chickpea Curry is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Aubergine & Chickpea Curry is something that I’ve loved my whole life.

The aubergine (also called eggplant) is a plant. Its fruit is eaten as a vegetable. The plant is in the nightshade family of plants. It is related to the potato and tomato.

To begin with this recipe, we must first prepare a few components. 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. Prepare 1 tbsp Mustard Seeds
  3. Get 10 Curry Leaves
  4. Get 2 Dried Chillies
  5. Take 4 tsp Garam Masala
  6. Make ready 2 tsp Ground Coriander
  7. Get 2 tsp Turmeric
  8. Take 1 can Coconut Milk
  9. Prepare 6 Tomatoes
  10. Take 1 Onion
  11. Get 2 tbsp Oil

Aubergine definition: An aubergine is a vegetable with a smooth , dark purple skin. Everyone knows that aubergines are delicious on the barbecue or in a curry or Branch out and try our unusual aubergine recipes from a veggie main of roasted aubergine with. Aubergine has a deliciously creamy texture when cooked properly. Learn how to prepare it and cook it in the oven or under the grill, and see our top aubergine recipes including moussaka.

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.

Aubergine has a deliciously creamy texture when cooked properly. Learn how to prepare it and cook it in the oven or under the grill, and see our top aubergine recipes including moussaka. Aubergines, known in America as eggplants, come in a wide variety of shapes, sizes and colors. The most popular eggplant is the large purple eggplant. Cooking aubergines is not difficult, though some.

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