Aubergine and chickpea curry recipe
Aubergine and Chickpea Curry recipe
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|1||aubergine, diced, approx. 2,5cm|
|200 g||chickpea, drained and rinsed|
|2 tbsp||sunflower oil|
|2||onions, finely sliced in rings|
|5 tsp||ginger, finely chopped|
|5 tsp||garlic, finely chopped|
|2 tbsp||tomato puree|
|1||green jalapeño pepper, finely chopped|
|1 tsp||turmeric, ground|
|1 tsp||coriander, ground|
|2 tbsp||fresh coriander leaves, to garnish|
In a pan, heat 1 tablespoon of oil and sauté the onion until soft.
Fill the garlic and ginger in a blender, add some water and process until smooth. Add the tomato purée, transfer the mixture into the pan with the onions and sauté until the mixture gets creamy. Add the jalapeño pepper. Add some more water if needed and mix well.
Heat the remaining oil in another saucepan, and stir fry the diced aubergine with all the condiments for approximately one minute. Add the garlic mixture and season to taste with salt. Pour in another 100ml of water and bring the mixture to a boil, stirring constantly. Add the chickpeas and reduce the heat. Cover and simmer for approximately 15 minutes or until the aubergine is tender. Check seasoning and correct if necessary.
Garnish with fresh coriander and serve with Indian Naan bread or rice.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Aubergine and chickpea curry recipe
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