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Before you jump to Aubergine & Chickpea Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already know that you have to have a strong and healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you have to lead a good and healthy lifestyle and exercise regularly. Do you know, however, that some specific foods are good for making your heart be healthier? Today, you will discover which foods are good for your heart.
Know that your heart will be healthy if you consume blueberries. Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene acts much like the resveratrol you will find in grapes. This specific antioxidant may be able to help your body improve its ability to process the fat and cholesterol you eat. When your body is great at breaking down these things, they aren’t going to build up in your system and or cause heart problems. This, then, makes your heart as healthy as it can possibly be.
There are plenty of foods you will find that that are good for your body. The truth is that all the foods that we’ve discussed here can help your body in lots of different ways. They are especially great, however, for helping you keep your heart healthy. Try incorporating these foods in your diet on a regular basis. Your heart will be much healthier if you do!
We hope you got benefit from reading it, now let’s go back to aubergine & chickpea curry recipe. To make aubergine & chickpea curry you only need 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Aubergine & Chickpea Curry:
- Provide 2 Aubergines
- Use 1 tbsp Mustard Seeds
- You need 10 Curry Leaves
- Take 2 Dried Chillies
- You need 4 tsp Garam Masala
- Get 2 tsp Ground Coriander
- You need 2 tsp Turmeric
- Prepare 1 can Coconut Milk
- Get 6 Tomatoes
- Prepare 1 Onion
- Use 2 tbsp Oil
Steps to make Aubergine & Chickpea Curry:
- Quarter the tomatoes, and dice onions finely.
- Halve the aubergines, then cut each half into wedges.
- 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.
- Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything
- Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30s until fragrant.
- Stir in the onions and continue cooking until they are softened and beginning to brown.
- 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.
- Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 minutes until thick and saucy.
- Stir in the chickpeas and aubergines. Continue simmering for 5 minutes or so, until everything is hot and the aubergines are tender.
- Serve with rice or warm Naan, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.
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