Aubergine and Chickpea Curry
Aubergine and Chickpea Curry

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, aubergine and chickpea curry. It is one of my favorites. For mine, 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 simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Aubergine and Chickpea Curry is something which I’ve loved my whole life.

To get started with this particular 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 cook it.

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

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