Aubergine and chickpea curry recipe

Aubergine and Chickpea Curry recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This flavorful Aubergine and Chickpea Curry recipe is a delightful combination of tender aubergines, hearty chickpeas, and aromatic spices. With its rich and creamy texture, this vegetarian curry is both satisfying and nutritious. Perfect for a weeknight dinner or a cozy gathering, this recipe is quick and easy to prepare. The harmonious blend of flavors makes it a crowd-pleaser for veggie lovers and curry enthusiasts alike.

Keywords: aubergine, chickpea, curry, vegetarian, flavorful.

Aubergine and chickpea curry recipe details

Aubergine and chickpea curry recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

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
	salt
2 tbsp	fresh coriander leaves, to garnish

Instructions

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.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a