Simple Way to Make Speedy Aubergine and Chickpea Curry

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, aubergine and chickpea curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Aubergine and Chickpea Curry is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Aubergine and Chickpea Curry is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have aubergine and chickpea curry using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Aubergine and Chickpea Curry:

1. Make ready 2 tbsp Extra Virgin Olive Oil
2. Prepare 2 tsp mustard seeds
3. Make ready 1 large Diced Onion
4. Prepare 4 clove Garlic (to taste) or garlic paste
5. Prepare 5 medium Fresh Tomatoes or tin of chopped tomatoes
6. Get 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
7. Take 1 large Cubed Aubergine
8. Take 1 can White Chickpeas
9. Take 1 tsp Ground Turmeric
10. Take 2 tbsp Fresh Lemon
11. Prepare 1 tsp Paprika
12. Make ready 1 tsp ground cumin
13. Make ready 1 tsp ground ginger (or fresh)
14. Make ready 1 sprinkle of fresh coriander or 1 tsp of ground
15. Take 2 tsp Garam Masala
16. Take 1/2 cup plain natural yoghurt (if required)
17. Make ready 2 tsp Salt (or to taste)

Steps to make Aubergine and Chickpea Curry:

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!

So that’s going to wrap this up with this exceptional food aubergine and chickpea curry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!