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We hope you got benefit from reading it, now let’s go back to aubergine & chickpea curry recipe. You can have aubergine & chickpea curry using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Aubergine & Chickpea Curry:
- Get 2 Aubergines
- Take 1 tbsp Mustard Seeds
- Take 10 Curry Leaves
- Prepare 2 Dried Chillies
- Provide 4 tsp Garam Masala
- Provide 2 tsp Ground Coriander
- You need 2 tsp Turmeric
- You need 1 can Coconut Milk
- Prepare 6 Tomatoes
- Take 1 Onion
- Get 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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