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