Easiest Way to Summer at dinner Aubergine and Chickpea Curry

Easiest Way to Summer at dinner Aubergine and Chickpea Curry Delicious, fresh and tasty.

Aubergine and Chickpea Curry. How to Make Aubergine and Chickpea Curry? Now that you roasted the aubergine, peel and dice a yellow onion. Then heat olive oil in a pan or pot, and sauté the onion.

Halve the aubergines, then cut each half into wedges.

In a heavy-bottomed saucepan, heat the oil on a medium heat, then add the onion and cook to soften.

Grate the ginger and chop the garlic.

You can cook Aubergine and Chickpea Curry using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Aubergine and Chickpea Curry

1. You need 2 tbsp of Extra Virgin Olive Oil.

2. You need 2 tsp of mustard seeds.

3. You need 1 large of Diced Onion.

4. It’s 4 clove of Garlic (to taste) or garlic paste.

5. You need 5 medium of Fresh Tomatoes or tin of chopped tomatoes.

6. You need 2 large of Fresh green Chillies (slit down the sides, but not all the way to the bottom).

7. It’s 1 large of Cubed Aubergine.

8. Prepare 1 can of White Chickpeas.

9. You need 1 tsp of Ground Turmeric.

10. It’s 2 tbsp of Fresh Lemon.

11. You need 1 tsp of Paprika.

12. Prepare 1 tsp of ground cumin.

13. You need 1 tsp of ground ginger (or fresh).

14. It’s 1 of sprinkle of fresh coriander or 1 tsp of ground.

15. It’s 2 tsp of Garam Masala.

16. Prepare 1/2 cup of plain natural yoghurt (if required).

17. It’s 2 tsp of Salt (or to taste).

Turn down the heat to low, then stir the ginger and garlic into the onion and cook for another minute or so.

Add the dry spices and salt, and cook for a.

Add the ground cumin, curry powder, garam masala, turmeric and sugar.

It should have crisped on the outside, and the flesh will be brown and soft.

Aubergine and Chickpea Curry instructions

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 its 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 its ready to serve!.

Peel and finely chop the onion, garlic and ginger.

And while their ready meal and takeaway curry cousins often get a bad rap for being unhealthy and chock full of calories and additives, homemade curries - like this Quick Aubergine and Chickpea Curry - are usually very healthy, especially if you pack them with spices and veggies and serve them with brown rice or buckwheat.

Heat the oil in a large pan over medium heat.

This aubergine spinach and chickpea curry is easy to make and it's a one pot dinner so no fussing about with more pans.

It is mildly spiced for the sake of my husband and my daughter but you can add more heat if you wish.