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Aubergine and Chickpea Curry
Aubergine and Chickpea Curry

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We hope you got insight from reading it, now let’s go back to aubergine and chickpea curry recipe. To make aubergine and chickpea curry you only need 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Aubergine and Chickpea Curry:
  1. You need 2 tbsp Extra Virgin Olive Oil
  2. You need 2 tsp mustard seeds
  3. You need 1 large Diced Onion
  4. You need 4 clove Garlic (to taste) or garlic paste
  5. Take 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. Use 1 tsp Ground Turmeric
  10. Take 2 tbsp Fresh Lemon
  11. You need 1 tsp Paprika
  12. Use 1 tsp ground cumin
  13. Take 1 tsp ground ginger (or fresh)
  14. Use 1 sprinkle of fresh coriander or 1 tsp of ground
  15. Get 2 tsp Garam Masala
  16. You need 1/2 cup plain natural yoghurt (if required)
  17. Use 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!

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