How to Easy At Home Aubergine & Chickpea Curry

How to Easy At Home Aubergine & Chickpea Curry Delicious, fresh and tasty.

Aubergine & Chickpea Curry. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.

As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective..

Brush each aubergine slice with olive oil on both sides and season with salt and pepper.

How to BBQ aubergine: Aubergine is also great bbq'd or griddled as it takes on the charred flavour really well.

You can have Aubergine & Chickpea Curry using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Aubergine & Chickpea Curry

1. Prepare 2 of Aubergines.

2. You need 1 tbsp of Mustard Seeds.

3. You need 10 of Curry Leaves.

4. Prepare 2 of Dried Chillies.

5. You need 4 tsp of Garam Masala.

6. Prepare 2 tsp of Ground Coriander.

7. You need 2 tsp of Turmeric.

8. You need 1 can of Coconut Milk.

9. Prepare 6 of Tomatoes.

10. You need 1 of Onion.

11. Prepare 2 tbsp of Oil.

Aubergines, known in America as eggplants, come in a wide variety of shapes, sizes and colors.

The most popular eggplant is the large purple eggplant.

Cooking aubergines is not difficult, though some individuals may shy away from it.

Aubergine Lehi Catering exceeded expectations by far.

Aubergine & Chickpea Curry step by step

1. Quarter the tomatoes, and dice onions finely..

2. Halve the aubergines, then cut each half into wedges..

3. 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..

4. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything.

5. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30s until fragrant..

6. Stir in the onions and continue cooking until they are softened and beginning to brown..

7. 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..

8. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 minutes until thick and saucy..

9. Stir in the chickpeas and aubergines. Continue simmering for 5 minutes or so, until everything is hot and the aubergines are tender..

10. Serve with rice or warm Naan, scattered with a few extra curry leaves sizzled in a splash of oil, if you like..

It was a huge hit and their team did much more set up than we've experienced with any of the other restaurants around Thanksgiving Park including little food labels, all eco paper plates and bowls, napkins and utensils.

Baked Falafel, Romaine, Organic Quinoa, Hummus or Baba Ghanoush, Aubergine Salad, Carrot Salad, Red Cabbage, Tabouli, Kalamata Olives, and Tzatziki or Tahini Dressing.

Ingredients Grilled Tri-tip Steak, Turmeric Rice, Lime Tomato Vinaigrette, Seasoned Kale or.

Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar in Britain, aubergines come in a wide variety of shapes, colours and sizes.

The award-winning restaurant Aubergine is located at L'Auberge Carmel, a Relais & Châteaux in the heart of Carmel-by-the-Sea.