Recipe of Quick Aubergine & Chickpea Curry
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Steps to Make Homemade Aubergine & Chickpea Curry. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Aubergine & Chickpea Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine & Chickpea Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Aubergine & Chickpea Curry using 12 ingredients and 4 steps. Here is how you cook it.
I started off making a traditional Baingan bharta from a recipe I had seen. But as I cooked I realised I didn’t have half of the correct ingredients (which happens to me a lot these days). So I made subs for various spices and swapped the yoghurt for coconut milk, and then found a tin of chickpeas in the back of the cupboard .... and ended up with this completely different dish. I’m not sure how authentic it is to India now I’ve finished tinkering with it, but it really was delicious nonetheless.
Ingredients and spices that need to be Take to make Aubergine & Chickpea Curry:
- 1 aubergine
- 1 tsp cumin seeds
- 1/2 tsp salt
- 1 tbsp medium curry powder
- 1/2 red onion, sliced
- 1 tsp crushed garlic
- 1 tsp finely grated ginger
- Tin coconut milk
- 1 tomato, diced
- 2 hot green chillies
- 400 g tin chickpeas
- Olive oil or coconut oil
Steps to make to make Aubergine & Chickpea Curry
- Cut the aubergine into thick batons and coat lightly with olive oil, salt and pepper. Roast at 180 C for 20 mins then remove from oven.
- Gently fry the cumin seeds and sliced onion for a few minutes until the onion is soft and fragrant.
- Add the spices, salt and tomatoes and stir. Continue frying for a few more minutes. Add a couple of tablespoons of the thick cream from the coconut milk tin. And about 3 tbsp of the coconut water from the tin.
- Add in the drained chickpeas, whole chillies and the aubergine batons. Stir gently but thoroughly. Simmer on a medium heat for about 20 minutes, then serve.
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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Ultimate Aubergine & Chickpea Curry. Thank you very much for your time. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!