Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream Recipe

Name: Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large aubergine (eggplant, about 1 1/2lb); 2 zucchini (total weight 1 1/2 lb); 4 tablespoons ghee (or vegetable oil); 1 large onion, peeled, quartered and sliced; 2 garlic cloves, crushed; 1 -2 fresh green chile, finely chopped (remove seeds for less heat); 2 teaspoons ground coriander; 2 teaspoons cumin seeds; 1 teaspoon ground turmeric; 1 teaspoon garam masala (or goda masala, posted separately); 1 (14 ounce) can chopped tomatoes; 12-1 cup vegetable stock; salt and pepper, to taste; 1 (14 ounce) can chickpeas, drained and rinsed; 2 tablespoons chopped of fresh mint; ⅔ cup heavy cream; 2 tablespoons vegetable oil, extra; 1 teaspoon mustard seeds; 1 teaspoon Urad Dal (optional); 10 -12 fresh curry leaves

Servings: persons

1 large aubergine (eggplant, about 1 1/2lb)
2 zucchini (total weight 1 1/2 lb)
4 tablespoons ghee (or vegetable oil)
1 large onion, peeled, quartered and sliced
2 garlic cloves, crushed
1 -2 fresh green chile, finely chopped (remove seeds for less heat)
2 teaspoons ground coriander
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon garam masala (or goda masala, posted separately)
1 (14 ounce) can chopped tomatoes
12-1 cup vegetable stock
salt and pepper, to taste
1 (14 ounce) can chickpeas, drained and rinsed
2 tablespoons chopped of fresh mint
⅔ cup heavy cream
2 tablespoons vegetable oil, extra
1 teaspoon mustard seeds
1 teaspoon Urad Dal (optional)
10 -12 fresh curry leaves

1
["Cut the unpeeled eggplant into 3/4""-1"" cubes.", "Trim the ends off the unpeeled zucchini and slice.", "Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened.", "If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.", "Stir in the spices and cook for 30 seconds.", "Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste.", "Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.", "Add the chickpeas to the pan and cook a further 5 minutes.", "Stir in the mint and cream and gently reheat.", "Meanwhile heat 2 tablespoons oil in a small skillet.", "When hot, add the mustard seeds, the urad dhal and curry leaves.", "Quickly stir-fry for 10 to 20 seconds.", "Tip contents over the curry, gently mix through.", "Serve with plain or pilau rice, or parathas if preferred."]

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large aubergine (eggplant, about 1 1/2lb), 2 zucchini (total weight 1 1/2 lb), 4 tablespoons ghee (or vegetable oil), 1 large onion, peeled, quartered and sliced, and more.

Yes, Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

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