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Before you jump to Aubergine & Chickpea Curry recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.
I am sure you’ve heard that you ought to be eating an apple a day but did you ever ask yourself why this is actually important? You may know men and women that live by this and also demand that their children live by this guideline as well. This concept is known all over the world and people just take it as fact without knowing if this is in fact true. In our research we have learned why you are told to eat an apple a day and we’ll be revealing that with you here.
While everyone knows that taking in plenty of fruits and vegetables is a great way to make sure your body gets all the nutrition it needs, why are apples pushed so much? The very first thing you should realize is that apples possess more vitamins and minerals than some other fruits.. Apples have, manganese, phosphorus and calcium and all are great for your health, but there are also many more healthy minerals in apples. And you will even come across vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
I really hope I have revealed some good information that defined why apples are so good. Something you should realize is that we only covered some of the benefits of eating apples. In the event you look and ask around, you are going to come to see that the benefits can appear limitless. I am hoping that the the very next time you go to the food store you find yourself getting plenty of apples. You will notice that your overall health can significantly be benefited by eating apples.
We hope you got insight from reading it, now let’s go back to aubergine & chickpea curry recipe. To make aubergine & chickpea curry you only need 11 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Aubergine & Chickpea Curry:
- Provide 2 Aubergines
- Provide 1 tbsp Mustard Seeds
- Use 10 Curry Leaves
- You need 2 Dried Chillies
- Get 4 tsp Garam Masala
- Provide 2 tsp Ground Coriander
- Provide 2 tsp Turmeric
- Use 1 can Coconut Milk
- Take 6 Tomatoes
- Provide 1 Onion
- Get 2 tbsp Oil
Steps to make Aubergine & Chickpea Curry:
- Quarter the tomatoes, and dice onions finely.
- Halve the aubergines, then cut each half into wedges.
- 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.
- Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything
- Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30s until fragrant.
- Stir in the onions and continue cooking until they are softened and beginning to brown.
- 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.
- Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 minutes until thick and saucy.
- Stir in the chickpeas and aubergines. Continue simmering for 5 minutes or so, until everything is hot and the aubergines are tender.
- 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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