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Before you jump to Aubergine and Chickpea Curry recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial For Your Health.
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In conclusion, I guess an apple a day actually can keep the doctor away and now you recognize why. The benefits we covered are just a few of the benefits that eating apples can provide. Should you look and ask around, you will come to see that the benefits can seem limitless. I really hope that the next time you go to the grocery store you find yourself getting plenty of apples. These apples can certainly lead to helping you to live a longer and also healthier life.
We hope you got benefit from reading it, now let’s go back to aubergine and chickpea curry recipe. To cook aubergine and chickpea curry you only need 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Aubergine and Chickpea Curry:
- Prepare 2 tbsp Extra Virgin Olive Oil
- Get 2 tsp mustard seeds
- Provide 1 large Diced Onion
- Get 4 clove Garlic (to taste) or garlic paste
- Get 5 medium Fresh Tomatoes or tin of chopped tomatoes
- Take 2 large Fresh green Chillies (slit down the sides, but not all the way to the bottom)
- Use 1 large Cubed Aubergine
- Provide 1 can White Chickpeas
- Take 1 tsp Ground Turmeric
- Prepare 2 tbsp Fresh Lemon
- Use 1 tsp Paprika
- Take 1 tsp ground cumin
- You need 1 tsp ground ginger (or fresh)
- Take 1 sprinkle of fresh coriander or 1 tsp of ground
- Use 2 tsp Garam Masala
- Use 1/2 cup plain natural yoghurt (if required)
- You need 2 tsp Salt (or to taste)
Steps to make Aubergine and Chickpea Curry:
- 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.
- 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.
- Add the Turmeric, Cumin, paprika, Coriander (if using fresh coriander save some to sprinkle over at the end) add the Lemon Juice
- 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.
- 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.
- 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.
- 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!
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