How to Prepare Quick Aubergine & Chickpea Curry

Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Aubergine & Chickpea Curry. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really 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.

As for the number of servings that can be served to make Aubergine & Chickpea Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergine & Chickpea Curry estimated approx 45 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Aubergine & Chickpea Curry using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Aubergine & Chickpea Curry:

1. 2 Aubergines
2. 1 tbsp Mustard Seeds
3. 10 Curry Leaves
4. 2 Dried Chillies
5. 4 tsp Garam Masala
6. 2 tsp Ground Coriander
7. 2 tsp Turmeric
8. 1 can Coconut Milk
9. 6 Tomatoes
10. 1 Onion
11. 2 tbsp Oil

Steps to make to make Aubergine & Chickpea Curry

1. Quarter the tomatoes, and dice onions finely.
2. Halve the aubergines, then cut each half into wedges.
3. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 minutes on each side until golden brown and crisp all over.
4. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything
5. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30s until fragrant.
6. Stir in the onions and continue cooking until they are softened and beginning to brown.
7. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 minute more.
8. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 minutes until thick and saucy.
9. Stir in the chickpeas and aubergines. Continue simmering for 5 minutes or so, until everything is hot and the aubergines are tender.
10. Serve with rice or warm Naan, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

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So that's going to wrap this up with this exceptional food Recipe of Award-winning Aubergine & Chickpea Curry. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!