Recipe: Yummy Aubergine and Chickpea Curry

Aubergine and Chickpea Curry. Halve the aubergines, then cut each half into wedges. How to make aubergine and chickpea curry: First we are going to start by roasting aubergine, which is my favourite way to cook it! If you want to reduce the cook time you can fry them instead but I love the flavour and texture from roasting them!

Incredibly easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights. 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 This aubergine spinach and chickpea curry can be made a day ahead if you like. 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. Prepare 2 tsp of mustard seeds.
3. Prepare 1 large of Diced Onion.
4. Prepare 4 clove of Garlic (to taste) or garlic paste.
5. Prepare 5 medium of Fresh Tomatoes or tin of chopped tomatoes.
6. It's 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. Prepare 1 tsp of Ground Turmeric.
10. You need 2 tbsp of Fresh Lemon.
11. Prepare 1 tsp of Paprika.
12. Prepare 1 tsp of ground cumin.
13. It's 1 tsp of ground ginger (or fresh).
14. It's 1 of sprinkle of fresh coriander or 1 tsp of ground.
15. You need 2 tsp of Garam Masala.
16. Prepare 1/2 cup of plain natural yoghurt (if required).
17. You need 2 tsp of Salt (or to taste).

This flavourful, make-ahead aubergine, chickpea and sweet potato curry will be popular with vegetarian guests. We earn a commission for products purchased through some links in this article. Aubergine, Chickpea and Sweet Potato Curry. Meanwhile, chop the aubergine into bite-sized chunks and drain and rinse the chickpeas.

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 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!.

Add the spices to the pan, adding in a splash of water if needed to loosen it up. Chickpeas are rich in carbohydrates, protein and zinc. Our chickpea Curry with aubergine gives your local curry house a run for its money. This vegetarian would make even the most devout meat eaters think How to make chickpea curry with aubergine. Heat the oil in a large saucepan.